These crispy, golden, potato and onion bites are a classic Indian finger food. The pakoras have simple ingredients to serve as a delicious, cost effective snack or appetizer. Great for when you’re entertaining!
Pakoras are strong contenders in the South Asian street food game. Roaming the streets you are highly likely to come across numerous stalls selling these golden brown, crispy fritters. There are various combinations of ingredients that can go in to them and they taste great dipped with various condiments (I love them with sweet chilli sauce!). But, i’ve found that nothing beats a delight like HOMEMADE pakoras.
These golden fritters of joy are what I distinctly associate to be a key feature (along with samosa’s too of course) with large family get-togethers in my household. As a child and even now, my mother always makes these easy, but taste filled bites for guests. Card and board games are a must in my family and with them come pakoras!
As you can most probably tell, I have many positive connotations associated with pakoras. Is it the sweetness of the memories or the pakoras them self that make them so utterly delicious?! Try it out for yourself 🙂
- 2 white potatoes, peeled and finely sliced/grated (410g)
- 1 medium white onion, peeled and finely sliced (140g)
- 1 medium egg
- 1 ½ cup gram flour/chickpea flour (165g)
- ½ cup coriander, chopped
- ½ tea spoon baking powder
- 1 tea spoon turmeric
- 1 tea spoon sugar
- 2 tea spoons curry powder
- 2 tea spoons salt
- 2 green chillies, chopped
- Sunflower oil for frying
- WASH the finely sliced potatoes in a colander under cold water.
- SIFT the gram flour into a large bowl.
- ADD the sliced potatoes and the rest of the remaining ingredients (except the sunflower oil) to the gram flour. Combine well by mixing with a wooden spoon or using your hands.
- TEST that your oil is hot enough by dropping some batter into the oil. If it browns and rises immediately then the oil is hot enough to fry the pakora in.
- FRY the pakora batter in the sunflower oil by carefully placing spoonful’s of the batter into the oil. Ensure that you do not overcrowd the oil with too many pakoras. You may have to fry the pakoras in batches.
- MOVE the pakoras around using a spoon every so often. The pakoras should cook for at least 6 minutes (otherwise the batter may not fully cook inside).
- REMOVE the pakoras from the oil when they are golden brown in colour and place them on some kitchen paper to help drain of any excess oil.