Pakora Batter

Recipe: Pakora Butter


  • 1 1/3 c Chick pea flour, sifted
  • 2 ts Ghee
  • 1 tb Lemon juice
  • 1/4 ts Cayenne
  • 1/2 ts Turmeric
  • 1 ts Garam masala
  • 2 ts Coriander
  • 1 ts Salt
  • 9 tb Cold water, as needed
  • 1/3 ts Baking powder, optional

For Pakoras,

  • Choose a selection of your favourite vegetables: Cauliflower florets Eggplant cut into 1/4-inch rounds
  • Potatoes or yams cut into 1/8-inch rounds
  • Bell peppers, sliced
  • 1/4-inch thick Zucchini, cut on the diagonal
  • 1/4-inch thick Asparagus tips, blanched & dried


  1. Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps.
  2. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon. I
  3. f it does not, add more water, till it does. Cover the batter & set aside for 10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust.

For Pakoras

  1. Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil.
  2. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels.
  3. Serve immediately.

Number of servings (yield): 8

Meal type: breakfast

Culinary tradition: Indian (Northern)

My rating: 5 stars:  ★★★★★ 1 review(s)