Crispy Pakora Recipe | Potato, Onion and Spinach Bhaji | Authentic Punjabi Style

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.

In a bowl add the potatoes, onions and spinach. Mix until they are all combined.

Add in the carom seeds, salt, basaar mix, chilli flakes, tandoori masala, garam masala, chaat masala, coriander powder, green chillies and yogurt. Mix well until all the spices are evenly coated on the vegetables.

Add in the gram flour, and mix until you have a dry thick batter. At this point add in the water and leave to rest for 10 mins.

Heat oil on a medium flame, before adding in the Pakoras turn the heat down to its lowest.

Using a tablespoon carefully spoon in each Pakora making sure that they are around the same size.

Fry on a low heat for approximately 10 -15 mins, making sure you turn occasionally to evenly brown the Pakoras.

Cooking Techniques

Spice Level:

Allergens