• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pakora Batter

  • Recipe Submitted by on

Category: Vegetarian, Indian

 Ingredients List

  • 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


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. 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. If 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, 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

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. Fry
until the pakoras are golden brown on all sides. Remove & drain on paper
towels. Serve immediately.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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