Pakora

by Sabrina Snyder

Published on

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8 Servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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Pakora is a crispy Indian fritter made with grated potatoes and carrots, onion, spinach, chickpea flour, and flavorful spices.

Crispy, fried Pakora makes an excellent snack, side or Appetizer. Enjoy these traditional Indian fritters along with popular mains like as Indian Butter Chicken and Aloo Gobi. 

Sabrina’s Pakora Recipe

Pakora is a popular Indian street food and is essentially a spiced fritter. This veggie version is made with a blend of spices, chickpea flour, and vegetables. Frying the fritters in oil gives them the ideal crunch. When serving, you can enjoy them with delicious dipping sauces like my cool creamy Raita. It’s the perfect shareable party appetizer!

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Dinner, then Dessert

Pakora

Pakora is a crispy Indian fritter made with grated potatoes and carrots, onion, spinach, chickpea flour, and flavorful spices.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizers
Cuisine Indian
Author Sabrina Snyder
Pakora on serving plate with dipping sauces.
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Ingredients
 

  • 1 cup chickpea flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 3/4 cup water
  • vegetable oil , for frying
  • 6 cups spinach
  • 2 russet potatoes , peeled and grated
  • 1 cup carrots , peeled and grated
  • 1 yellow onion , sliced thinly
  • 2 cloves garlic , finely minced

Instructions

  • In a large bowl add the chickpea flour, salt, coriander, chili powder, garam masala and turmeric.
  • Whisk well to combine.
  • Add water to the bowl and whisk well to combine.
  • Add the spinach to a large skillet and cook for 2-3 minutes until wilted.
  • Add the spinach, potatoes, carrots, onion and garlic to your bowl, whisking well.
  • Add vegetable oil to your large skillet or large pot about 3″ deep.
  • Work in small batches to avoid crowding.
  • Add in the mixture in 2-3 tablespoon spoonfuls and cook for 2-3 minutes on each side until golden brown and crispy.
  • Let cool on a metal rack.
  • Serve with chutneys or raita.

Nutrition

Calories: 211kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 629mg | Potassium: 557mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4865IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg

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Crispy Pakora fritters with dipping sauce on the side

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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