Crispy Oil Free Pakora: The Guilt Free Snack You Need!

besan (gram flour)

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a good source of protein and fiber.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat while bell peppers add sweetness.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add a nutritional boost.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is easier to use, while caraway seeds have a similar flavor.

Chop the onion: Cut the top off, slice in half, remove the skin, and then score vertically and horizontally for even slices.

Transfer chopped onions to a bowl and add 1 teaspoon of salt. Mix well and let sit for 10 minutes to release moisture.

In another bowl, prepare the batter by adding spices: 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon black pepper, 1 teaspoon garam masala, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon carum seeds.

Add finely chopped green chili to the spice mixture (adjust amount based on spice preference).

Add 1/2 cup rice flour and 1 cup roasted chickpea flour to the spice mixture. Mix well.

Add 1 tablespoon apple cider vinegar and 1/2 cup unsweetened soy yogurt to the mixture. Stir to combine.

Gradually add water to achieve a thick batter consistency, then fold in the prepared onions, squeezing out excess moisture as you mix.

Prepare the air fryer by lining the tray with parchment paper. Shape the batter into balls and place them on the tray without overcrowding.

Preheat the air fryer to 170°C and cook for 8 minutes. After 8 minutes, flip the pakoras and increase the temperature to 200°C, checking every couple of minutes until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens