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?
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Looking for Sweet Dishes? Check these recipes out…….
- Khajoor Pak – Dairy-free / Sugar-free / Gluten-free / Dates & Dry Fruit Barfi
- Sheer Khurma
- Gajrela (Carrot Pudding)
Do check out my other festive treats:
- 2 types of Fruit Chaat
- Two Variations of Pakoraβs Using Instant Pakora Mix
- Instant Pakora Mix
- How to make Coriander & Mint Chutney
- 2 types of Fruit Chaat
- Chinese Chicken Spring Rolls
- Rolling Technique for Chinese Chicken Spring Rolls
- Khajoor Pak – Dairy-free / Sugar-free / Gluten-free / Dates & Dry Fruit Barfi
Check out my other Video Recipes added below!
- Quick and Easy Chicken Tikka Wrap
- Quick and Easy Tandoori Chicken
- Yogurt and Mint Chutney
- Honey Sriracha Chicken Wings in Air-Fryer
- Chinese Chicken Spring Rolls
- Crispy Chilli Garlic Oil
- Chilli Oil
- Sumac and Onion Salad
- Mobeen Chutney
- Masala Lamb Chops
- Crispy Chilli Garlic Oil
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ββKitchen utensils I use ββ
Mesh guard / Splatter Screen, Stainless Steel, 13-Inch, Silver
Prestige infrared cooker 2000W
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.
