Pakora Cooking Guide | Hari Ghotra
Curry guides

How to Cook a Great Pakora

Pakora are delicious little snacks and can pretty much be made out of anything with a slight tweak to the recipe.

How to Cook a Great Pakora

They are like crispy golden bites made with a spiced gram flour batter. Sometimes served for breakfast at festivals and special ceremonies with a cup of hot sweet Indian chai or just as a quick snack to rustle up when guests arrive unannounced. I sometimes also like to dish them up as a fun starter too.

Pakora are usually called Bhaji's in restaurants but they are slightly different. A pakora is more about the vegetable you put into it and the batter is a light tempura type batter a bhaji it much heavier and contains more batter. There are may different types depending on what you use and how you cut the vegetables. You could use onion, aubergine, mixed vegetable, potatoes, chicken or fish.

When ever you make pakora they have to be accompanied with a hot tangy chutney either a spicy cool mint chutney or imlee which is a spicy tamarind sauce.

To get the main ingredients for my Pakora recipe, check our my curry kit here.

 
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