7 Pakora Recipes To Make

Monsoon Evening Chai

Extra Special

There’s something about the sound of raindrops that makes you instantly crave warm, sizzling delights. Like crispy, fried pakoras. If you agree, then bookmark these pakora recipes right away! From soft and crunchy paneer pakora recipe to classic bread pakora recipe, there’s something for everyone in this list. Make your monsoon evening chai just a little more special with this handy list.

One of the easiest and most customisable pakora recipes on the list, bread pakora is a classic if there ever was one. The simplest version starts by dipping four bread triangles in a batter made from 1 cup besan, ½ tsp turmeric, ½ tsp red chilli powder, salt, and water. Now deep-fry the slices until golden brown and crisp. You can also make a sandwich with a filling of spiced and mashed potatoes (with or without a slice of paneer). Coat and fry this sandwich for a heartier bread pakora. 

Need the carbs, the protein, the crunch, and the nostalgia? Then whip up chicken pakoras! Coat 250 g boneless chicken pieces with 1 cup besan, 1 tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp red chilli powder, salt, and a little water. Fry until crisp and cooked through. Sprinkle chaat masala on top for a lightly tangy kick. Serve with lemon wedges, mint chutney, and a cup of hot tea and make it a memorable evening.

Soft on the inside, crunchy on the outside, and altogether amazing – that’s paneer pakora for you! This paneer pakora recipe comes together quickly enough because the ingredients–paneer cubes and the batter–are easy to prep. Dip 200 g paneer cubes in a batter made from 1 cup besan, ½ tsp ajwain, ½ tsp turmeric, salt, and water. Deep-fry until golden and crunchy outside. Serve with green chutney. 

Pyaaz pakoras are onion fritters, distinctive by their appearance and texture – the onions are clumped together and fried. Don’t confuse them with onion rings; they differ wildly in batter, texture, and flavour profile. The pyaaz pakora recipe asks for two thinly sliced onions. Mix them with 1 cup besan, 1 tsp crushed coriander seeds, ½ tsp chilli powder, salt, and a splash of water. Drop small portions into hot oil and fry until crisp and deeply golden.

All good things started with frying potatoes! Or so the loyalists would have you believe. But there is no denying the inherent goodness of these soft yet crunchy aloo pakoras. To make these, thinly slice peeled potatoes (not boiled). Now, dip the slices in a batter made from 1 cup besan, ½ tsp turmeric, ½ tsp chilli powder, salt, and water. Fry until crisp and golden on both sides.

If you want a hint of colour on your plate of pakoras, go for palak pakora. Palak, or spinach, also lends an earthy flavour and crunchy texture to the pakoras, making them a hot favourite during monsoons. The palak pakora recipe goes like this: Mix 2 cups chopped spinach with ¾ cup besan, ½ tsp cumin seeds, ½ tsp chilli powder, salt, and a little water. Fry small clusters until crunchy and serve immediately.

If you know monsoons are going to knock regularly in the evening, then introduce baby corn pakoras to the mix. It requires a can of baby corn and the usual batter ingredients. But the result is a delightful contrast of textures—a crispy, spiced outer shell giving way to a tender, juicy, and mildly sweet centre. The process is the same – coat 8–10 baby corn pieces in the batter and deep-fry. Serve with a spicy dip instead of the usual mint chutney. 

When you can’t decide between vegetables, it’s time for a mixed vegetable pakora recipe. Combine 1 cup mixed vegetables (potato, onion, spinach, cauliflower) with 1 cup besan, ½ tsp turmeric, 1 tsp coriander powder, salt, and enough water to coat. Fry spoonfuls until crisp and browned. This creates a plate of assorted pakoras that differ in taste and texture but offer the same crispy, fried goodness. 

Get crispy pakoras every time by following a few simple tips. Firstly, replace 1 to 2 tablespoons of your besan with rice flour (or a pinch of sooji/semolina) to guarantee that perfect crunch. Also, the batter should be thick and coat the vegetables, not runny. It’s also important to drop your pakora mix into properly heated oil (around 180°C). Frying at too low a temperature will cause them to absorb excess oil and become soggy.

If there was ever a competition for the perfect trio, pakora, chai, and monsoons might just win it. Or at the very least, end in the top five. These pakora recipes prove that getting crispy, delightful snacks is not tricky, but practice helps achieve that ideal batter consistency. So bring out the vegetables, mix the batter, and get frying!