Simple and Delicious Pakora Recipes Perfect for Rainy Days

During the monsoon, we have chances to make special memories without spending a lot. All you need is light rain, good company, and tasty snacks. The simple pleasures, like the smell of wet earth and the sound of rain on windows, are what we remember most.

When it rains, we immediately think of crispy pakoras. These snacks are essential in the monsoon, thanks to movies and books we love. Whether you prefer veggies or meat, just chop them up, dip them in batter, and fry them for a quick treat. Serve with fresh chutney for a satisfying crunch, perfect with a hot cup of tea on a rainy day.

1. Onion Pakora (Kanda Bhaji)

Ingredients:

• 2 large onions (sliced thinly)
• 1 cup gram flour (besan)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp carom seeds (ajwain)
• Salt to taste
• Water as needed
• Oil for frying

Recipe:

In a bowl, mix sliced onions, besan, red chili powder, turmeric powder, ajwain, and salt. Add water little by little to form a thick batter. Heat oil in a deep pan. Drop spoonfuls of the batter into hot oil. Fry until golden brown and crispy. Serve hot with chutney.

2. Potato Pakora (Aloo Pakora)

Ingredients:

• 2 large potatoes (sliced thinly)
• 1 cup gram flour (besan)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• Salt to taste
• Water as needed
• Oil for frying

Recipe:

In a bowl, mix sliced potatoes, besan, red chili powder, turmeric powder, cumin seeds, and salt. Add water to form a thick batter. Heat oil in a deep pan. Dip potato slices in the batter and fry until golden brown. Serve hot with chutney or ketchup.

3. Spinach Pakora (Palak Pakora)

Ingredients:

• 1 bunch spinach leaves (washed and dried)
• 1 cup gram flour (besan)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• Salt to taste
• Water as needed
• Oil for frying

Recipe:

In a bowl, mix besan, red chili powder, turmeric powder, cumin seeds, and salt. Add water to form a thick batter. Heat oil in a deep pan. Dip spinach leaves in the batter and fry until golden brown. Serve hot with chutney.

4. Paneer Pakora

Ingredients:

• 200 g paneer (cut into cubes)
• 1 cup gram flour (besan)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• Water as needed
• Oil for frying

Recipe:

In a bowl, mix besan, red chili powder, turmeric powder, garam masala, and salt. Add water to form a thick batter. Heat oil in a deep pan. Dip paneer cubes in the batter and fry until golden brown. Serve hot with chutney.

5. Cauliflower Pakora (Gobi Pakora)

Ingredients:

• 1 medium cauliflower (cut into florets)
• 1 cup gram flour (besan)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• Salt to taste
• Water as needed
• Oil for frying

Recipe:

In a bowl, mix besan, red chili powder, turmeric powder, coriander powder, and salt. Add water to form a thick batter. Heat oil in a deep pan. Dip cauliflower florets in the batter and fry until golden brown. Serve hot with chutney.

6. Baby Corn Pakoda

Ingredients:

• 200g baby corn (cut into halves or quarters)
• 1 cup gram flour (besan)
• 2 tbsp rice flour
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp ajwain (carom seeds)
• 1 tsp ginger-garlic paste
• Salt to taste
• Water (as needed)
• Oil (for deep frying)

Recipe:

Mix gram flour, rice flour, spices, ginger-garlic paste, and salt in a bowl. Add water gradually to make a thick, smooth batter. Heat oil in a deep pan. Dip baby corn pieces in the batter and fry until golden brown. Drain on paper towels and serve hot with mint chutney or ketchup.

7.Hari Mirch ka Pakora (Green Chili Fritters)

Ingredients:

• 8-10 large green chilies
• 1 cup gram flour (besan)
• 2 tbsp rice flour
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp ajwain (carom seeds)
• 1/2 tsp baking soda
• Salt to taste
• Water (as needed)
• Oil (for deep frying)

Recipe:

Slit green chilies lengthwise. Mix gram flour, rice flour, spices, baking soda, and salt in a bowl. Gradually add water to make a thick batter. Heat oil in a pan. Dip green chilies in batter and fry until golden brown. Drain excess oil and serve hot with chutney.

Maharashtra’s Culinary Secrets Revealed, Five Most Revered Chutneys For You 

Enjoy making and savoring these delicious Indian pakoras!