Pakoras

READY IN: 17mins
Recipe by Carol Bullock

A tasty Indian snack. One of my favorites.

Top Review by Giovanna la bella

Gram flour means chickpea flour! Garbanzo flour! Gram, not graham. Not wheat. I don't know why in Indian English they call it "gram," but such confusion it has caused for people trying to make this recipe. Chickpea flour imported from India is often sold under its Hindi name: besan.

I've been trying out various pakora recipes, and this one stacks up as pretty good. I would make some substitutions, though. It needs more water and less salt. I would go with ½ cup water and ½%u2013¾ tsp salt. And you know what's especially good added to pakoras? Whole coriander seeds. I used ¼ tsp in this recipe. Yum!

Ingredients Nutrition

Directions

  1. Combine flour and baking soda.
  2. Add cold water slowly.
  3. Stir until moistened.
  4. Add rest of ingredients but don't over-mix.
  5. Drop by tablespoonfuls into hot oil.
  6. Fry until both sides are golden brown.
  7. Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.

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