Kala Namak Pakoda Recipe – Besan Pakora in Spicy Yogurt Marinade

Last Updated on 3 months by Neha Deshmukh

Kala Namak Pakoda Recipe – Besan Pakora in Spicy Yogurt Marinade

Hello friends! If you’re anything like me, the monsoon season (or even a gloomy afternoon!) just begs for a plate of hot, crispy pakoras. And these aren’t just any pakoras. We’re making Kala Namak Pakoda – delightfully crunchy besan pakoras soaked in a tangy, spicy yogurt marinade. Trust me, the black salt takes these to a whole new level! I first made these for a family get-together and they were gone in minutes.

Why You’ll Love This Recipe

These Kala Namak Pakodas are seriously addictive. The besan batter is perfectly spiced, the frying gets them wonderfully crisp, and then… that yogurt marinade! It’s a flavour explosion – tangy, spicy, and just a little bit funky thanks to the kala namak. They’re surprisingly easy to make, and perfect for a snack, appetizer, or even a light meal. Plus, who doesn’t love a good pakora?

Ingredients

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

• 2 cup curd (approx. 475ml)
• 0.5 tsp chilli flakes
• 2 tbsp sugar
• 0.5 tsp cumin powder
• 0.5 tsp kala namak (black salt)
• 0.5 tsp salt
• 0.5 tsp garlic paste
• 1 cup water (approx. 240ml)
• 2 cup besan (gram flour)
• 0.25 tsp turmeric powder
• 0.5 tsp chilli powder
• Pinch of hing (asafoetida)
• 0.5 tsp salt
• Water (as needed for batter)
• Pinch of baking soda
• 2 tbsp coriander, finely chopped
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! Besan is the star here – it’s a chickpea flour that gives pakoras their signature texture. You can find it at most Indian grocery stores, or even online.

Now, about that kala namak (black salt). This isn’t your everyday table salt! It has a unique sulphurous flavour that adds a wonderful depth and tanginess. It’s what really makes these pakodas special. You can find it at Indian grocery stores or online. Don’t skip it if you can help it!

Feel free to adjust the chilli powder and chilli flakes to your spice preference. Some people like a fiery kick, while others prefer a milder flavour. Also, the type of besan can vary regionally. Some are coarser, some are finer – experiment and see what you like best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing yogurt marinade. In a bowl, whisk together the curd, chilli flakes, sugar, cumin powder, kala namak, salt, and garlic paste until everything is smooth and well combined.
2. Add 1 cup of water to the yogurt mixture and whisk again. This will create a flowing consistency. Set this aside – the pakodas will take a nice long soak in this!
3. Now for the pakoda batter. In a separate bowl, combine the besan, turmeric powder, chilli powder, hing, and salt. Gradually add water, mixing as you go, until you have a thick, coating consistency. You want it to cling to a spoon nicely.
4. Just before frying, add a pinch of baking soda and the chopped coriander to the batter. This will give the pakodas a little extra lift and freshness.
5. Heat up your oil for deep frying. It should be hot enough that a tiny drop of batter sizzles immediately. Using wet hands (this prevents sticking!), carefully drop small portions of the batter into the hot oil.
6. Fry the pakodas until they’re golden brown and crispy all over. This usually takes about 3-4 minutes per batch.
7. Remove the fried pakodas and drain them on paper towels to remove any excess oil.
8. Now for the magic! Gently add the hot pakodas to the prepared yogurt marinade. Make sure they’re all nicely coated. Let them soak for at least 2 hours (or even overnight in the fridge for maximum flavour!).

Expert Tips

• Don’t overcrowd the pan: Fry the pakodas in batches to maintain the oil temperature.
• Wet hands are key: Wetting your hands before dropping the batter into the oil prevents it from sticking.
• Hot oil is essential: If the oil isn’t hot enough, the pakodas will absorb too much oil and become soggy.
• Soaking time matters: The longer the pakodas soak in the marinade, the more flavourful they’ll be.

Variations

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

• Vegan Adaptation: Simply swap the curd for a plant-based yogurt alternative. Coconut yogurt or soy yogurt work well!
• Gluten-Free: This recipe is naturally gluten-free, as besan is a gluten-free flour.
• Spice Level: Adjust the amount of chilli powder and chilli flakes to control the heat. My friend Priya likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These are amazing during Diwali or Holi. They’re a staple at our family gatherings!

Serving Suggestions

These Kala Namak Pakodas are best served immediately after soaking. Before serving, garnish generously with green chutney, tamarind chutney, a sprinkle of cumin powder, chilli powder, sev (crispy chickpea noodles), and fresh coriander. They’re perfect with a cup of chai!

Storage Instructions

Leftover pakodas can be stored in an airtight container in the refrigerator for up to 2 days. They might lose a little of their crispness, but they’ll still be delicious! You can also freeze them for longer storage.

FAQs

What is Kala Namak and where can I find it?

Kala Namak, or black salt, is a volcanic rock salt with a unique sulphurous flavour. You can find it at Indian grocery stores or online retailers.

Can I make the pakoda batter ahead of time?

You can make the batter a few hours ahead of time, but add the baking soda just before frying for the best results.

How do I get the pakodas extra crispy?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, draining the fried pakodas on paper towels helps remove excess oil.

What chutneys pair best with Kala Namak Pakoda?

Green chutney and tamarind chutney are classic pairings. Mint-coriander chutney also works beautifully.

Can I air fry these pakodas instead of deep frying?

While deep frying gives the best results, you can try air frying! Lightly brush the pakodas with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but still tasty!