snacks recipe

PAKORA RECIPE | PAKODA RECIPE  -  Hello Friends, Today I am sharing a scrumptious recipe, Crispy pakoras made with vegetables, when served with a hot cup of cardamom ginger tea will definitely turn out to be a super hit. Regardless of age, this snack is relished by all, at any time of the year.

Whenever I crave some crispy fried snack, I make these pakoras super easy to prepare. Sometimes I prepare it with only onions and sometimes like this. Preparing the vegetables, mixing with flour and spices this yummy snack can be made in less than 20 mins.

Also I have posted Pakora using cauliflower(STEP BY STEP) , click on the photo to view the recipe.
Crispy cauliflower pakora

As mentioned earlier these can be prepared in a jiffy, the only time-consuming process will be taken in preparing the veggies, I have used onion, potato, and carrot, in addition, you can add cabbage. So let's get started

First step: In a heavy-bottomed pan, add enough oil for deep frying.

Second step:  Slice the onions, peel the skin from potato and carrot, chop them in thin strips. Slit and add green chilies. In a bowl mix all these vegetables and keep them aside.  

Third step: Now add chickpea flour (besan flour), rice flour, asafoetida, baking soda, red chili powder, salt, and a sprig of curry leaves to the vegetables. Just sprinkle water little by little and gently mix it in such a way the batter coats the vegetables. Finally, pour little hot oil and mix well.

Fourth Step:  Take a small portion from the mixture and drop them gently into the oil.

Fifth Step: Fry it until it turns golden brown, remove and place it in a kitchen towel to drain excess oil. Serve it hot with a cup of hot tea and Enjoy!
vegetable pakora

Pakora's (or) Pakoda's are delectable and easy to make Indian snack |starter|appetizer. Serve and enjoy it with a hot cup of tea.


  • 2 medium  onion - sliced thinly
  • 1 potato - washed, peeled, striped thinly
  • 1 carrot - washed, peeled, striped thinly
  • 3 green chilies - slit lengthwise
  • A sprig of curry leaves
  • 1 tsp. of chili powder
  • A pinch of asafoetida
  • 1 1/2 cups of chickpea (besan) flour
  • 1/2 cups of ice flour
  • Salt as required
  • Oil for deep frying


  1. In a heavy-bottomed pan, add enough oil for deep frying

  2. Meanwhile, prepare the vegetables required for the pakoras (Carrot and potato - peel the skin and julienne the vegetables,Onion - slice it thinly

  3. Now transfer all these vegetables to a mixing bowl, tip in the chickpea flour, rice flour, chili powder, salt, and asafoetida.

  4. Add water little by little in such a way the vegetables get coated with the batter and resemble a crumble texture. Finally, add 2 tbsp. of hot oil and mix it well.

  5. Take a small portion from the mixture and drop them gently into the oil.

  6. When it turns golden brown, remove and drain in the kitchen towel to remove excess oil.

  7. Serve with a hot cup of tea and Enjoy.


  • In addition to these vegetables, we can also add cabbage.

  • If you need the pakoras to be crispy then you should be careful while adding water.

  • Another tip for making crispy pakoras is mixing hot oil with the vegetables.

tea time snack

Aruna Manikandan

I am a passionate cook and love to experiment various cuisines , in my kitchen. This blog is my humble attempt to register a copy of recipes that I learn and try . Feel free to experiment with my recipes and adjust accordingly to suit your taste and requirements.Hope you enjoy :)

Post a Comment

Thanks for visiting my blog

Previous Post Next Post