Recipe for Making Delicious Pakistani Fritters
Recipe for Making Delicious Pakistani Fritters
Pakoras, also known as fritters, are one of the most popular snacks in Pakistan. These crispy, golden brown treats are perfect for tea time, family gatherings, or as an appetizer. Making pakoras at home is easy, fun, and rewarding, especially when you follow this step-by-step recipe.
Pakora is mostly prepared in rural areas. It is commonly made during the rainy season and enjoyed with great delight. It is also popular in cities and is a favorite dish in hotels, homes, and for serving guests. It is often eaten with yogurt as well. In Pakistan, this dish is also prepared during Ramadan for breaking the fast.
Ingredients:
- 1 cup gram flour (besan)
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped (optional)
- 1 small potato, finely chopped (optional)
- 2 tablespoons fresh coriander leaves, chopped
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin or cumin powder
- Salt to taste
- Water (enough to make a thick batter)
- Oil for deep frying
Instructions:
- Prepare the batter: Mix gram flour, turmeric, red chili, cumin, and salt in a bowl. Gradually add water to make a thick batter that will coat the vegetables well.
- Add the vegetables: Mix the onion, potato, green chili, and coriander leaves.
- Heat the oil: Heat the oil on medium. Test by dropping a small amount of batter. It should immediately rise and sizzle.
- Fry the pakoras: Drop small portions into the hot oil. Fry until golden brown (2-4 minutes per side). Remove with a slotted spoon.
- Drain: Place the pakoras on paper towels to drain excess oil.
- Serve: Enjoy hot with mint chutney, tamarind chutney, or ketchup.
Tips:
- Add 1 tbsp cornflour to the batter for extra crunch.
- Adjust the green chilies and red chili powder for desired spice.
- Keep the heat medium while frying to cook evenly.
Pakoras are easy, quick, and always a crowd pleaser. They make any tea time or gathering special and are loved by both kids and adults alike.
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