Pakora are the best snack ever, especially with spicy chutney, they’re incredibly delicious and difficult to stop eating. Pakora are traditionally deep fried making eating multiple more like a meal instead of a snack. Here I share with you the recipe for the pakora batter, you can add as many or as little vegetables as you’d like and you can either fry them or my favorite air fry them for a really crunchy snack.

In this recipe I use potatoes, onions, red and green peppers but other vegetables you can use are spinach and Serrano peppers. Traditionally, pakora are made without vegetables or with onions and potatoes but I like adding other vegetables to give it more of an antioxidant punch.

This recipe is naturally vegan and gluten free since we use chickpea flour (besan) to make the batter.

Pakora have ended up becoming Zubair’s favorite and to me are a good way for him to eat some extra vegetables in the day. If you do end up making this recipe, as always, tag me on IG @hungry.brown.girl !

Ingredients

• Half a red pepper chopped
• Half green pepper chopped
• One onions chopped into slices
• 1 potato chopped into slices
• 1 and 1/4 cup chickpea flour or besan
• 1 tbsp green masala (see recipe under “The Basics”)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 tsp turmeric powder or haldi
• 1/2 tsp red chili powder (or Kashmiri mirch if you don’t want spice)
• Salt to taste
• 1/2 cup water if frying (if making in air fryer would use 1/4 cup water)

Instructions

• Add all ingredients to a large bowl and mix thoroughly to ensure all flour clumps are gone and the mixture is homogenous
• If air frying, ensure that the bottom of the air fryer is coated with oil
• Take a tablespoon and spoon out pakoras into the air fryer
• Brush oil on the top of the pakoras or can spray oil too
• Put in the air fryer at 320 degrees for 17 minutes and enjoy!
• Can alternatively deep fry as well 🙂