How to make Pakora's | By Zainab | Three Meem Foundation |

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein, while sour cream is often less expensive.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor without added sodium, while dried spices are usually cheaper.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries provide similar sweetness, while raisins are more economical.

Peel the potato using a peeler and wash it after peeling.

Peel the skin off the onion using a knife if preferred.

Cut the onion in half and slice it on a chopping board, then place it into the mixing bowl.

Cut the potato into quarters, then dice into evenly sized pieces and place them into the mixing bowl with the onion.

Wash a handful of green coriander and slice it into regular pieces, then add it to the mixing bowl.

Add dried pomegranate, dried coriander, red crushed chillies, and salt to the bowl in any order.

Mix in 1 cup of gram flour (besan) with the other ingredients using gloves.

Slowly add small quantities of water until the mixture becomes moist; if too wet, add extra gram flour, if too dry, add more water.

Turn the stove on and allow the oil to warm up.

Gently add a tablespoon of the batter into the heated oil, repeating until all the batter has been used.

Stir the pakora every couple of minutes to allow them to cook evenly.

After 2 to 5 minutes, check for a dark brown color to indicate they are finished and cooked properly.

Take the pakoras out of the oil and drain them to avoid excess oil being retained.

Serve the finished pakora alongside chutney sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens