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pakistani pakora recipe

Pakistani Pakora Recipe

Making quick and easy snacks Pakistani pakora recipe to try at home. If you are looking how to make pakora. Watch Aloo, pyaz laccha pakora recipe video.
5 from 3 votes
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Course: Appetizer, Snack
Cuisine: Bangladesh, Indian, Pakistani
Keyword: how to make pakora, kadhi pakora recipe, pakistani pakora, pakistani pakora recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 Persons
Calories: 327kcal
Author: Hinz


  • Wok
  • Frying Pan


  • Gram Flour Besan – 2 Cups
  • Corn Flour – 1 Tbsp to add crispiness
  • Red Chilli Powder – 1 Tsp
  • Salt – 1 Tsp
  • Chaat Masala Powder – 1 Tsp
  • Baking Powder – ⅓ Tsp
  • Water – 150 ml To make Batter
  • Oil for Deep Frying
  • Vegetables Potato & Onion
  • Green Chillies Chopped


  • Preparation of Besan Paste: In a bowl, add gram flour (besan), cornflour, salt, red chili powder, chaat masala powder, baking powder, and mix all the ingredients together with the help of a 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.
  • Vegetable Cutting: Cut onion in the form of rings and slices. In the same way, cut potato slices and fingers.
  • To Make Potato Slice Pakora, first, dip the potato slices in a thick paste of gram flour (besan) and coat well.
  • Now dip the slices in hot oil and deep fry properly.
  • As the potato slices get golden brown color take it out on kitchen paper.
  • Now make Onion Ring Pakora. Dip the onion ring in same gram flour paste and coat well.
  • Deep fry until get crispy and get golden brown color.
  • In the remaining mixture of gram flour, add potato fingers and onion slices along with green chilies and make Laccha Pakora.
  • Mix well.
  • Take a heap of potato and onion in spoon and place in hot oil.
  • Fry from both side until getting golden brown color.
  • Now all the Pakoras are ready to eat.
  • Serve and enjoy with chutney.


  • Add Cornflour to make crispy pakora
  • Don't add the vegetables in Besan mixture for too long otherwise the pakora will be soggy right after taking out from the oil.
  • Place pakora on grill or kitchen paper to release excessive oil. 
  • Don't cover the pakora after frying. 
  • Use fresh besan to get the best result of pakoras
  • Always use the small quantity of baking soda otherwise the pakora will absorb more oil during frying. 


Calories: 327kcal