Crispy Pakora Recipe: The Best Gluten-Free Snack Made Easy
Delight in this crispy pakora recipe, a popular gluten-free snack bursting with flavor and perfect for any occasion.
Equipment
- Heavy-bottomed pan or kadai
Ingredients
For the Batter
- 1 cup Chickpea Flour (Besan)
- 1 teaspoon Carom Seeds (Ajwain) Substitute with cumin seeds if desired
- 1 teaspoon Salt
- 3/4 cup Water Adjust for consistency
For the Fillings
- 1 medium Onion Thinly sliced
- 1 cup Spinach Chopped; can substitute with kale
- 1 medium Green Chili Chopped; omit for less spice
Cooking Essentials
- 2 cups Oil High-smoke-point oil for frying
Instructions
How to Make Crispy Pakora
- Prep Vegetables by thinly slicing your onions and any other vegetables.
- Make the Batter by mixing chickpea flour, carom seeds, and salt. Gradually add water until smooth.
- Combine the sliced vegetables into the batter, ensuring they are coated.
- Heat Oil in a heavy-bottomed pan over medium-high heat.
- Fry Pakoras by dropping spoonfuls of the batter-coated vegetables into the hot oil until golden brown.
- Drain the pakoras on paper towels to absorb excess oil.
Notes
Serve hot with tangy mint chutney for extra flavor. Store in an airtight container in the fridge for up to 2 days.