Authentic Indian Pakora Recipe – Green Chilli & Ginger Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Pakora Recipe – Green Chilli & Ginger Flavors

Hey everyone! There’s just something so comforting about a plate of hot, crispy pakoras, especially when the monsoon rains are drumming on the roof, or even just for a cozy evening snack. This recipe for Green Chilli & Ginger Pakoras is one I’ve been making for years – I first attempted it when I was a student, and honestly, it wasn’t pretty! But with a little practice, it became a family favourite. It’s simple, flavourful, and guaranteed to disappear quickly. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pakoras. The combination of fiery green chilli and fragrant ginger gives them a wonderful warmth. They’re incredibly easy to make, needing just a handful of ingredients you likely already have in your pantry. Plus, they’re perfect for any occasion – a rainy day treat, a festive snack, or just a little something to enjoy with your evening chai.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pakoras:

• 1 cup Self-raising flour (about 120g)
• 2 tablespoons Rice flour (about 15g)
• 1 Green chilli, finely chopped (adjust to your spice preference!)
• 2 teaspoons Ginger, finely chopped (about 6g)
• 2 tablespoons Curd (plain yogurt) (about 30ml)
• As needed Water (approximately 1/4 – 1/2 cup, or 60-120ml)
• Salt to taste
• Few Curry leaves (about 8-10)

Ingredient Notes

Let’s talk ingredients for a sec! Using self-raising flour is a total game-changer – it means you don’t have to worry about adding baking powder or soda. It gives the pakoras a lovely light and airy texture.

Now, about those curry leaves! Different regions in India have preferences. South Indian varieties tend to be smaller and more fragrant. If you can find them, definitely use them – they add such a beautiful aroma. Don’t worry if you can’t find them though, the pakoras will still be delicious! And feel free to adjust the amount of green chilli depending on how much heat you like.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a mixing bowl, combine the self-raising flour, rice flour, chopped green chilli, finely chopped ginger, curd, salt, and curry leaves. Give everything a good mix.
2. Now, gradually add water, a little at a time, mixing as you go. You want to create a thick batter – think the consistency of vada batter. It shouldn’t be too runny!
3. Heat oil in a kadai or deep frying pan over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately.
4. Using your hands (or a spoon if you prefer!), carefully drop gooseberry-sized portions of batter into the hot oil. Don’t overcrowd the pan.
5. Fry the pakoras until they’re golden brown and crispy, flipping them once halfway through for even cooking. This usually takes about 3-4 minutes.
6. Remove the pakoras from the oil and drain them on paper towels to remove any excess oil.
7. Serve immediately while they’re still hot and crispy!

Expert Tips

• Don’t overmix the batter! A little lumpy is okay. Overmixing develops the gluten and can make the pakoras tough.
• Oil temperature is key. If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy.
• Fry in batches. Overcrowding the pan lowers the oil temperature and results in less crispy pakoras.
• A pinch of turmeric added to the batter gives a lovely golden colour.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavour, remove the seeds from the green chilli. For a real kick, add a pinch of red chilli powder! My friend, Priya, loves to add a dash of cayenne pepper for extra heat.
• Gluten-Free Adaptation: Swap the self-raising flour for an equal amount of besan (gram flour). You might need to add a little extra water to achieve the right consistency.
• Festival Adaptations: These pakoras are perfect for Diwali or monsoon snacks. During Diwali, my family always makes a huge batch to share with neighbours. They’re also amazing with a cup of masala chai during the rainy season.

Serving Suggestions

These pakoras are best enjoyed hot off the frying pan! They’re fantastic with:

• Coconut chutney (a classic pairing!)
• Ginger chutney
• Mint-coriander chutney
• A cup of hot masala chai

Storage Instructions

While pakoras are best eaten fresh, you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Groundnut oil (peanut oil) or vegetable oil are both great choices. They have a high smoke point and a neutral flavour.
• Can I make the batter ahead of time? Yes, you can! Just store it in the fridge for up to 24 hours. You might need to add a splash of water to loosen it up before frying.
• How do I achieve extra crispy pakoras? Make sure your oil is hot enough, don’t overcrowd the pan, and fry in batches. Adding a tablespoon of rice flour to the batter also helps.
• What is the best chutney to serve with these pakoras? Honestly, you can’t go wrong with coconut chutney! But mint-coriander chutney is also a delicious option.
• Can I use frozen ginger in this recipe? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before chopping.

Enjoy these pakoras, and let me know how they turn out! Happy cooking!