Pakore || pakora recipe || How to cook pakora at home || Ramadan special

Pakoras, originating from the Indian subcontinent, are crispy, golden-brown fritters bursting with flavor. Typically made by battering various vegetables, such as potatoes, onions, cauliflower, or spinach, in a seasoned chickpea flour mixture, they are then deep-fried until irresistibly crunchy. The batter, often seasoned with spices like cumin, coriander, turmeric, and chili powder, imparts a tantalizing aroma and a spicy kick to each bite. Pakoras are a beloved snack or appetizer, enjoyed across South Asia and beyond. They are perfect for rainy days, festive occasions, or simply as a tasty accompaniment to a cup of hot tea. Whether served with tangy chutneys or creamy yogurt dips, pakoras offer a delightful combination of textures and flavors, making them a cherished part of Indian culinary culture and a universally beloved treat for all palates.
Ingredients:
- 1 cup chickpea flour (besan)
- 1 medium-sized onion, thinly sliced
- 1 medium-sized potato, thinly sliced
- 1-2 green chilies, finely chopped
- 2 tablespoons chopped fresh cilantro (coriander)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- Water, as needed
- Vegetable oil, for frying
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