Peanut Pakora Recipe – Crispy Indian Snack with Besan & Chili

Last Updated on 6 months ago by Neha Deshmukh

Peanut Pakora Recipe – Crispy Indian Snack with Besan & Chili

Introduction

Oh, pakoras! Is there anything more comforting than a plate of these crispy, golden fritters with a cup of chai? This Peanut Pakora recipe is a family favorite – I first made it years ago trying to recreate my nani’s (grandmother’s) version, and it’s been a hit ever since. It’s the perfect snack for a rainy day, a festive gathering, or just when you’re craving something deliciously crunchy. Let’s get cooking!

Why You’ll Love This Recipe

This recipe delivers seriously addictive, crispy peanut pakoras every single time. It’s surprisingly easy to make, using ingredients you likely already have in your pantry. Plus, the blend of spices gives it a wonderful warmth and flavor that’s just irresistible. It’s a fantastic way to enjoy peanuts in a whole new way!

Ingredients

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

• 1 cup unroasted Peanuts (approximately 150g)
• 2 tablespoons Besan (gram flour) (approximately 30g)
• 2 tablespoons Rice flour (approximately 20g)
• 1 teaspoon Corn flour (corn starch) (approximately 5g)
• 1.5 teaspoons Kashmiri chili powder (approximately 6g)
• 1 teaspoon Chaat masala (approximately 5g)
• 0.125 teaspoon Asafoetida (hing) (a pinch, approximately 0.5g)
• 1 teaspoon Lemon juice (approximately 5ml)
• 12 Curry leaves
• Water, as needed
• Salt, to taste
• Oil, for frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Peanuts: Choosing the Right Type & Roasting Considerations

I prefer using raw, unroasted peanuts for this recipe. They absorb the flavors of the batter beautifully. If you only have roasted peanuts, you can use them, but the pakoras might be slightly less crispy.

Besan (Gram Flour): The Foundation of Crispy Pakoras

Besan is the star of the show! It gives the pakoras their signature texture. Make sure yours is fresh for the best results.

Rice Flour & Corn Flour: Achieving the Perfect Texture

Adding a little rice flour and corn flour to the batter helps create an extra-crispy coating. Don’t skip these – they really elevate the texture!

Kashmiri Chili Powder: Color and Mild Heat

Kashmiri chili powder is all about vibrant color and a mild, fruity heat. It won’t set your mouth on fire, but it adds a lovely warmth. You can adjust the amount to your liking, of course.

Asafoetida (Hing): A Unique Flavor Profile & Digestive Benefits

Asafoetida, or hing, has a pungent aroma, but it adds a wonderful savory depth to the pakoras. It’s also known for its digestive properties – a bonus when enjoying a fried treat!

Curry Leaves: Fresh vs. Dried – Which to Use?

Fresh curry leaves are always best! They have a much more intense aroma and flavor. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, combine the peanuts, besan, rice flour, corn flour, Kashmiri chili powder, chaat masala, asafoetida, and salt. Mix well to ensure everything is nicely coated.
2. Add the lemon juice. Now, gradually add water, a little at a time, mixing continuously until you form a thick coating batter. It shouldn’t be too runny – you want it to cling to the peanuts.
3. Heat oil in a kadai (wok) or deep frying pan over low heat. This is important – we want to cook the pakoras slowly for maximum crispiness.
4. Carefully drop small clusters of the peanut mixture into the hot oil. Be gentle to avoid splashing!
5. Fry undisturbed for about 30 seconds, then gently stir.
6. Continue cooking on low-medium heat until the pakoras are golden brown and crispy, about 5-7 minutes. Add the curry leaves during the last minute of frying.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove excess oil. Let them cool completely – they’ll get even crispier as they cool!

Expert Tips

A few little secrets to pakora perfection:

Maintaining Oil Temperature for Crispy Pakoras

Keeping the oil at the right temperature is crucial. Too hot, and the pakoras will burn on the outside before they cook through. Too cold, and they’ll absorb too much oil. Aim for low-medium heat.

Achieving the Right Batter Consistency

The batter should be thick enough to coat the peanuts well, but not so thick that it’s difficult to drop into the oil. Add water gradually until you get the right consistency.

Preventing Pakoras from Absorbing Too Much Oil

Don’t overcrowd the pan! Fry in batches to maintain the oil temperature. Also, make sure the oil is hot enough before adding the pakoras.

Ensuring Even Cooking & Golden Brown Color

Stir gently and occasionally to ensure even cooking. If some pakoras are browning faster than others, reduce the heat slightly.

Variations

Let’s get creative!

Vegan Peanut Pakora Adaptation

This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden animal products (some brands do).

Gluten-Free Confirmation

This recipe is gluten-free, as long as your besan (gram flour) is certified gluten-free.

Spice Level Adjustment: Mild to Spicy

Adjust the amount of Kashmiri chili powder to control the spice level. For a milder flavor, use less chili powder or substitute it with paprika. For extra heat, add a pinch of cayenne pepper!

Festival Adaptations: Diwali & Monsoon Season Treats

These pakoras are perfect for Diwali celebrations or enjoying during the monsoon season with a hot cup of tea. My family loves to make a big batch for Diwali!

Serving Suggestions

Serve these pakoras hot and crispy with your favorite chutney – mint-coriander chutney, tamarind chutney, or even ketchup! They’re also delicious with a side of chai.

Storage Instructions

Pakoras are best enjoyed fresh, but you can store leftovers 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

Got questions? I’ve got answers!

What type of oil is best for making Peanut Pakoras?

You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Can I make this batter ahead of time? If so, how should I store it?

Yes, you can make the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. You may need to add a little water to thin it out before frying.

How do I prevent the pakoras from becoming soggy?

Fry in batches, maintain the oil temperature, and drain the pakoras on paper towels immediately after frying.

Can I use roasted peanuts for this recipe?

Yes, you can, but the pakoras might be slightly less crispy.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice with a unique flavor. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but the flavor won’t be quite the same.