Pakora’s are a delicious Indian / Pakistani fried snack which are perfect as appetizer’s, treats, party food, special occasions, actually you don’t need a reason to eat pakoras do you?
Who doesn’t love freshly cooked pakora’s especially when it rains
Pakora are made with gram flour, spices & can be combined with any main ingredient like onion, potato, chicken, paneer or veggies.
Here I am showing you how to prepare 2 variations of pakoras using the Instant Pakora mix. Watch my video for a quick tutorial on how to make Pakoras easily and quickly using pre-made pakora batter. Time saving Hack.
INGREDIENTS
Mixed Pakora’s
- 1 Medium Onions (sliced)
- 2 Cups Spinach (sliced)
- 1 Medium Grated potato
- 2 Whole Green chillies (optional)
Sliced Vegetable Pakora’s
- 1 large Potato
- 1/2 Aubergine (fresh or frozen)
INSTRUCTIONS
Mixed Pakora Guide
- Take out your Instant Pakora Mix and add a few tablespoons to your bowl
- Add the chopped onions and spinach
- Add the sliced green chillies
- Grate your potatoe into long shreds so they replicate the onions and add this to the bowl.
- Mix all the ingredients well without adding any water to the mixture. We will use the moisture from the onions and spinach to dry bind these together.
- Check your mixture and add water to it gradually. The mixture should not be runny, if it is add more pakora mix to it.
- The mixture should hold together but drop loosely when picked up, and you can refer to my video below for guidance on achieving the right consistency.
- Add more water / pakora mix if required.
- Fry in oil on medium heat until lightly golden brown on both sides
Vegetable Pakora Slice’s
- Slice the potato and aubergine into medium slices approx. 3-4mm thickness (you can use any vegetable you like)
- Take out a few tablespoon of “Instant pakora mix” and add 2 tablespoon of water and mix to a thick paste. At this point, you should mix until you’ve eliminated all lumps.
- After the lumps are removed, add sufficient water until it coats the back of your spoon (as demonstrated in the video for reference).
- Pre-heat your oil to low/medium
- Coat the slices into the batter and fry until golden brown from both sides.
- Check whether the vegetable pakora slices are cooked from inside. Since these are a bit thick, they typically require a longer frying time compared to the mixed pakoras mentioned earlier. I usually take 1 out to see if its cooked. The Potato pakora’s will take slightly longer than the aubergines pakora’s.
I do hope you like this recipe. Do comment below and let me know how it turned out for you, What combinations did you use for the batter mix?
Do check out my other festive treats:
*2 Variations of Pakora’s Using Instant Pakora Mix
Watch the video below and leave a comment. Tag @Pinch0fSugar with your pictures.
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2 variations of Pakora’s using Instant Pakora Mix
Ingredients
Mixed Pakora's
- 1 Medium Onions (sliced)
- 2 Cups Spinach (sliced)
- 1 Medium Grated potato
- 2 Whole Green chillies (optional)
Sliced Vegetable Pakora's
- 1 large Potato
- 1/2 Aubergine (fresh or frozen)
Instructions
Mixed Pakora Guide
- Take out your Instant Pakora Mix and add a few tablespoons to your bowl
- Add the chopped onions and spinach
- Add the sliced green chillies
- Grate your potatoe into long shreds so they replicate the onions and add this to the bowl.
- Mix all the ingredients well without adding any water to the mixture. We will use the moisture from the onions and spinach to dry bind these together.
- Check your mixture and add water to it gradually. The mixture should not be runny, if it is add more pakora mix to it.
- The mixture should be intact but should loosely drop down when picked up (see my video below as a guide to the required consistency).
- Add more water / pakora mix if required.
- Fry in oil on medium heat until lightly golden brown on both sides
Vegetable Pakora Slice's
- Slice the potato and aubergine into medium slices approx. 3-4mm thickness (you can use any vegetable you like)
- Take out a few tablespoon of "Instant pakora mix" and add 2 tablespoon of water and mix to a thick paste. At this stage , you need to mix until all lumps are removed.
- Once lumps are removed, add enough water so it coats the back of your spoon (see video as a guide).
- Pre-heat your oil to low/medium (
- Coat the slices into the batter and fry until golden brown from both sides.
- Check whether the vegetable pakora slices are cooked from inside. As these are a bit thick, they will usually take a bit longer to fry then the mixed pakora's above. I usually take 1 out to see if its cooked. The Potato pakora's will take slightly longer than the aubergines pakora's.
