Authentic Pakora Recipe- Besan, Onion & Curry Leaf Fritters

Last Updated on 2 months by Neha Deshmukh

Authentic Pakora Recipe – Besan, Onion & Curry Leaf Fritters

Introduction

Oh, pakoras! Is there anything more comforting than a plate of these crispy, golden fritters, especially on a rainy day? Seriously, the smell of hot oil and spices frying up these little bites just instantly transports me back to my childhood. I remember my nani (grandmother) making these every monsoon, and the whole house would smell incredible. This recipe is my attempt to recreate that magic – a truly authentic pakora recipe that’s sure to become a family favorite. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This pakora recipe isn’t just about a delicious snack; it’s about a feeling. It’s about sharing something warm and comforting with loved ones. You’ll love it because:

• It’s surprisingly easy to make, even if you’re new to Indian cooking.
• The flavors are perfectly balanced – savory, spicy, and a little bit tangy.
• It’s incredibly versatile – you can easily customize it to your liking (more on that later!).
• It’s the perfect accompaniment to a cup of chai or a hearty meal.

Ingredients

Here’s what you’ll need to make these amazing pakoras:

• 1 1/4 Cup Besan (Kadalai Maavi) – about 150g
• 3/4 Cup Rice Flour – about 90g
• 1/2 teaspoon Baking Soda (Aapa Soda) – about 2.5g
• 1 teaspoon Salt – about 6g
• 1 teaspoon Fennel Seeds – about 5g
• 2 Big Onions (sliced)
• 7-8 sprigs Curry Leaves (finely chopped)
• 6 Green Chillies (finely chopped)
• 1 inch Ginger (crushed)
• 10 Garlic Cloves (crushed)
• 15 Cashewnut (broken in half)
• 1 tablespoon Vegetable Oil (for dough) – about 15ml
• 3/4 cup Water – about 180ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Besan/Kadalai Maavi: This is the star of the show! Make sure yours is fresh for the best flavor and texture. It’s a gram flour made from chickpeas.
• Rice Flour Ratio: The combination of besan and rice flour is key. The rice flour adds extra crispiness. Don’t skip it!
• Curry Leaves: Oh, the aroma! If you can find fresh curry leaves, definitely use them. They’re a staple in South Indian cooking, but regional variations exist. Some people prefer using more or less depending on their taste.
• Fennel Seeds: These add a lovely subtle sweetness and anise flavor. A little goes a long way.
• Oil for Frying: I usually use vegetable oil, but you can also use peanut oil or sunflower oil. Just make sure it has a high smoke point. Avoid olive oil – it’s not ideal for deep frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the besan, rice flour, baking soda, salt, and fennel seeds. Give it a good mix.
2. Now, add the sliced onions, chopped curry leaves, green chilies, crushed ginger-garlic, and broken cashews to the bowl.
3. Drizzle in that tablespoon of oil. This helps with the texture.
4. Gradually add water, a little at a time, mixing with your hand. You want a thick, wet dough – not too runny, not too stiff. Don’t overmix it, though! A little lumpy is okay.
5. Heat oil in a deep pan or wok over medium heat. You want enough oil for the pakoras to float.
6. Once the oil is hot (test it by dropping a tiny piece of batter – it should sizzle and rise to the surface), carefully drop small portions of the batter into the oil using your fingers or a spoon. Don’t overcrowd the pan!
7. Fry for 3-4 minutes, or until the pakoras turn golden brown and the bubbles subside.
8. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Hot Oil is Key: Make sure the oil is hot enough before you start frying. Otherwise, the pakoras will absorb too much oil and become soggy.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier pakoras.
• Taste Test: Before frying the whole batch, fry one pakora to check the seasoning. Adjust salt or chili as needed.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Spice Level: My family loves a good kick, so I usually add a few extra green chilies. For a milder version, reduce the chilies or remove the seeds.
• Gluten-Free Adaptation: Swap the rice flour for a gluten-free flour blend.
• Vegan Adaptation: Double-check your oil! Some refined oils are processed with animal products.
• Festival Adaptations: These are amazing during Diwali or as a monsoon snack. My friend makes a special batch with spinach for Diwali – it’s beautiful!

Serving Suggestions

Serve these pakoras immediately while they’re still hot and crispy! They’re delicious with:

• A cup of hot chai (tea)
• Mint-coriander chutney
• Tomato ketchup
• As a side dish with dal and rice

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What type of oil is best for making pakoras? Vegetable oil, peanut oil, or sunflower oil are all good choices. They have high smoke points and a neutral flavor.
• Can I make the batter ahead of time? Yes, you can! But the batter will thicken as it sits, so you may need to add a little more water before frying.
• How do I get my pakoras extra crispy? Use the right ratio of besan to rice flour, make sure the oil is hot enough, and don’t overcrowd the pan.
• What is the purpose of adding baking soda? Baking soda helps to create a light and airy texture.
• Can I add other vegetables to the pakora batter? Absolutely! Potato, cauliflower, spinach, and eggplant are all popular additions.