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besan pakora recipe - pakoray

Besan Pakora Recipe (Pakoray)

The Crispy and crunchy besan pakora recipe is all about playing with pakora batter. It's a famous Pakistani and Indian street food snack that people love to eat with green chutney. No one excuses when Pakoray is on the table! Purely vegan and gluten-free appetizer with an irresistible taste.
5 from 2 votes
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Course: Appetizer, Snack
Cuisine: Indian, Pakistani
Keyword: besan pakora recipe, pakoray
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 Persons

Ingredients

  • 2 cups Gram Flour Besan
  • 1 tablespoon Corn Flour
  • 1 teaspoon Salt
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Chaat Masala Powder
  • teaspoon Baking Soda
  • 150 ml Water To make Pakora Batter
  • Oil For Deep Frying
  • 1 cup Potato Sliced
  • 1 cup Onion Rings
  • 1 cup Onion & Potatoes Thinly Sliced
  • 1 teaspoon Green Chillies Chopped chopped

Instructions

Prepare Pakora Batter

  • Make Gram Flour Paste: In a bowl, add gram flour(besan), corn flour, salt, red chilli powder, chaat masala powder, baking powder and mix all the ingredients together with the help of whisk.
  • Now slowly and gradually add water and make a thick paste.
  • Beat the mixture for few minutes until you get a smooth texture.
  • Cover the bowl for 30 minutes to get set.

Preparing Vegetables

  • To prepare 3 different pakoras, cut onions in the form of rings and slices.
  • In the same way, cut potato into slices and in fingerstyle (like thin french fries).

Deep Frying

  • Deep Fry Sliced Potato Pakora:
    Dip the potato slices in pakora batter and coat them well.
    Deep fry in hot oil until turned to golden brown color.
    As the potato slices get golden brown color take it out on kitchen paper.
  • Deep Fry Onion Ring Pakora
    Dip the onion rings in pakora batter and coat them well. Place in hot oil and deep fry to get golden brown color.
  • Deep Fry Laccha Pakora:
    In the same batter, add thinly sliced onions and potatoes along with chopped green chilies and mix them well with pakora batter.
    Pour it with hand or spoon in hot oil to golden fry.
  • Now all the Pakoras are ready to eat.
  • Serve and enjoy with chutney.

Video

Notes

  • Always use premium quality gram flour (besan). If the quality of besan is compromised then it will make a big difference in pakora taste. Use fresh and finely strained besan. Consistency of Pakora Batter: If the pakora batter is thin then it will not stick on vegetables during frying so the whole recipe will move to flop. If pakora batter is extremely thick then it will make a heavy layer on vegetables that will not give the best eating experience.
  • Pakora should be lightweight, crispy, and just melt in mouth without making effort. So the game changer is pakora batter. Make it semi-consistent in texture and beat it well to avoid all the lumps. Monitor the quantity of water to adjust the consistency. Add water in batches so it will be easy to manage.
  • Make uniform cutting of all the vegetables.
  • Add spices according to your taste.
  • The addition of corn flour will the pakora crispy. To make it extra crispy, use Rice flour along with Corn flour.
  • Never fry pakoray on high heat. Initially pour the pakora on high heat and it starts to get hard then turn the heat to medium to cook from inside.
  • Never cover pakoras right after taking them out from the oil. Keep on absorbent paper to release excess oil.