Besan Pakoda/Pakora Recipe
- 14 May 2021,
- 1:33 PM
SUMMARY: Besan Ka Pakora Recipe: Pakora is an Indian subcontinent dish, which is a spiced fritter. In general, it is sold not only by various restaurants but also by street vendors located in South Asia and worldwide. Some other spellings and pronunciations of Pakode are pikora, pakoda, and pakodi. The filling of pakode differs from maker to maker, but it comprises potatoes, onions, and other vegetables. In addition, the pakora are coated in seasoned gram flour batter, which is then passed through the deep-frying process. One of the delicious snacks - Besan Ke Pakora is made by using Bengal gram flour (besan) along with onion and a host of other spices. Let us have a look at the steps involved in making Besan ke Pakoda.
- Chef: Anshita
- Category: Snacks
- Cuisine: Indian
- Prep Time: 10 mins
- Cook Time: 15 min
- Total Time: 25 Mins
- Servings: 4
- Nutrition: 315 Calories per serving
Ingredients of Besan Pakora:
- Besan/gram flour – 1cup
- Finely chopped onion -1
- Turmeric powder -1/4 tsp
- Red chilli powder -1tsp
- Baking soda a pinch
- Ajwain /Carom seeds -1tsp
- Finely chopped coriander leaves
- Curry leaves
- Salt to taste
- Oil for deep frying
How to make Besan Pakora
Step 1: Combine Items in a Mixing Bowl
Take a mixing bowl and put 2 cups of Bengal gram flour (besan) in it. Now add veggies (such as green chillies, and fresh cilantro) to it. Now, take the spices of your choosing and mix them together.
Step 2: Make The Batter
This snack item is liked by younger and elders, alike. When you are done mixing all the ingredients mentioned in the previous step, it is time to add water. This will make the batter.
Step 3: Heat up the Pan
Now it is time to heat up the pan. It is important that the batter does not stick to the pan. So add a small quantity of oil to the pan and spread it evenly. This will be used for deep frying the batter.
Step 4: Add the Batter
Take a part of the prepared batter as the oil heats. It must be the size of a big spatula so that you can enjoy the Besan Ke Pakode at any day of the time.
Step 5: Half Fry Only
Make sure that the batter becomes fried on each of its sides. For this, keep turning it. When the batter becomes half fried, then remove it from the oil. Leave it aside for cooling.
Step 6: Follow The Previous Two Steps Again
Take another large part of the batter and put it in the hot oil. Make sure to half fry only and then take it out and keep it for cooling.
Step 7: Cut The Pakode Into Small Pieces
After some time, the half fried large pakora will be cooled enough to touch. Take a knife and cut the large pakoda into small-sized pieces.
Step 8: Again deep fry Pakora
Now lower the flames of the gas stove and deep fry the small-sized pieces of pakoda in the hot oil. Do this for some seconds only. Ensure to dry all its sides by turning it continuously.
Step 9: Take Out and Let the Oil Leave
Once the all-side deep-frying is done, take all the pakoras out from the oil and keep them aside on an absorbent paper. This paper will absorb the extra oil present in the Besan ke Pakode.
Step 10: Serve Pakora Hot with Chutney
Now it is time to serve and eat the Pakora. Make sure to serve Besan Ke Pakode hot along with green chutney or tomato sauce. Some people also like consuming this pakode with Indian flatbread.
Pakora Recipe Few Tips to Consider
- You need to keep the process simple at all steps. So, when you deep fry for the second time, you should use a small-sized pakode in a specific quantity such as 4 or 5. This way you will be able to flip and turn all of them easily, ensuring a uniform frying throughout.
- Another tip is that the batter generally has a consistency of medium thickness. Do not try to make it more flowing by adding water. This is a complete no in this process. If you add water, then it will spread within the oil upon frying.
Besan Ka Pakora Recipe: Talking about the preparation of pakode, there are a few common varieties popular in different parts of India. These basic varieties are potato, eggplant, onion, paneer, tomato, spinach, tomato, and even chilli pepper. Apart from this fish and various other foodstuffs like chow mein, pasta, and others can also be made into pakoras. About the serving of pakode, these are consumed as a snack or appetiser accompanied with tamarind sauce/chutney.
What are pakoras called in English?
When you are enjoying the rainy season, then the one most common dish or snack which people enjoy is pakoras. It is like the national food of the rainy season and you can see an increased number of stalls in your local areas. For those ordering online, you might not see the word ‘pakoda’ in the menu. You will have to search for ‘fritters’, which is the English namesake of pakoras. In simple words, fritter is the English name of pakoras and it comes from the cooking style of this snack.
Types of Pakora
When it comes to consuming pakode, then there is no better season than the rainy season. This is the time when most of the people carve for these hot pakode along with green chutney and a hot cup of tea. When you have the view of water falling from the sky and it flowing down the window, then you remember the various types of pakode that you could enjoy. Apart from the Besan ke Pakode, you might also relish Paneer Pakora, Soybean Pakora, Aaloo Pakoda, Baingan Pakoda, Bread Pakoda, and Cabbage Pakoda.
Aaloo Pakoda / Aloo Pakora
Aaloo Pakoda or Aloo Pakora is an awesome snack to enjoy with your friends and family. It is generally preferred in the winter seasons and monsoons. It is very simple to make. Its process is just like that of Besan Ke Pakode. You just make the aaloo or potato as the base ingredient and dip a cut piece of potato (aloo) in the batter. Serve it or consume it – just make sure it is hot and accompanied by green chutney or tomato ketchup.
Bhaji and bhajiya are the regional names of pakoda. If you want to make banana bhajia, then it simply means cooking a banana pakora. Generally, raw banana is used to make chips. However, it can also be used to make pakode. Just take a few slices of raw banana and fry them using the batter made of gram flour (besan). This will instil the crispiness property to the snack and eliminate the sweetness of banana that ruins its taste.
Baingan Pakora/ Eggplant Pakoda/ Brinjal Pakoda
Baingan is a native to the Indian subcontinent and is known by other names as well like Eggplant, Brinjal and Aubergine. Before using baingan to make its pakora, it is important to add seasoning to it so that its flavours are absorbed. This is also beneficial upon deep frying as it makes the baingan pakoda crispy from the outside and retains its flavour from the inside. You can also try different variants of eggplant pakora since brinjal does not have its own taste.
Bread Pakoda is the most basic type of pakora that is consumed commonly in Indian households. Its preparation is rather simple. Just cut the corners of the bread and make 2 or 4 small pieces of that bread. Then make the batter of besan or gram flour (as mentioned earlier). Dip each piece of bread in the batter one by one and deep fry them until they get a brown texture. You can also try a variant by using a stuffed potato to make bread pakoda. Not only, it will augment the taste, but it will become a wholesome snack.
In Hindi, cabbage is known as पत्तागोभी. Cabbage pakodas are a popular inclusion as an evening snack in various Indian households. For making the pakora, you can use the regular green cabbage. Else, you can also use red-purple cabbage. Either way, you are in for a treat with cabbage pakoda. The addition of onions is recommended, however, it’s an option inclusion, depending on your taste & preference. To make cabbage pakoda, collect the finely chopped cabbage, onion, green chillies, and ginger. Separately, make a batter using besan, coriander leaves, turmeric powder, asafoetida, and salt. The rest process is similar to that of making other types of pakode.
Chicken Pakoda is commonly consumed as a starter dish at a party. Its recipe is super easy and it can be made for consumption on other occasions as well. Check out the following steps on how to make chicken pakoda.
- Use salt and ginger-garlic paste to marinate the chicken.
- Leave for 10 or so minutes.
- Make a batter by mixing gram flour (besan), red chilli flakes, crushed cumin & coriander seeds, chicken powder, amchoor, baking soda, green coriander, mint leaves, and oil.
- Take each chicken piece, dip it in the batter and deep fry.
Mix Veg Pakora
Another one of the favourites of Indian households, mixed veg pakoda is exactly what it says. It is a perfect mixture of various vegetables such as potato, cauliflower, spinach, cabbage, and others. Either mix these vegetables together (mash them) or deep fry each type of vegetable fritters separately and serve them together on a single plate. Mix veg pakoda simply becomes a wholesome snack that can be relished with your loved ones on any evening.
Moong Dal Pakoda/Mumbai Street Food Pakora
Moong dal pakoda is one of the common snack items sold across Mumbai by a number of street vendors. This Mumbai pakora recipe is very popular in Delhi and other Indian states as well. Mostly, it is enjoyed with flavorful mint chutney. The moong dal pakoda has a unique texture and is generally round in shape. This Mumbai Street Food Pakora is enjoyed with chopped radish (white-coloured) along with green and red chutney.
Pakora for Fasting
Fasting is a common Indian tradition that is observed during various occasions to appease the God or Goddess. During fasting, you can consume specially made pakora. Under the category of pakora for fasting, you must make and consume potatoes and buckwheat pakora. You can also use suran and kand to make this snack for fasting. For making the batter, use amaranth flour instead of besan, especially when you are fasting.
Pakoras with Vegetables
Pakoras with vegetables are the same as mixed veg pakodas. It is a perfect mixture of vegetables such as potato, cauliflower, spinach, cabbage, and others. These vegetables can be mixed together (mash them) or you can deep fry each type of vegetable pakora separately. Another option is to combine any two vegetables and make their pakora. This way each pakoras with vegetables will have a distinct taste.
To make a paneer pakoda, you need two main things – first is the standard besan batter and second is the small pieces of cut paneer. The standard batter is made of gram flour, chilli powder, garam masala, turmeric powder, asafetida and carom seeds. Take the small cut pieces of paneer and dip them completely into the batter. Then deep fry them in the oil until their texture changes to brown and crispy colour. Paneer pakora is a good supplement to bread pakoda during the evenings.
This type of pakoda is very popular in the state of Maharashtra. The people residing in the state are known to use a lot of peanuts in all their dishes. Hence, they love peanut pakoda and often consume it alongside chopped spinach. For making this pakoda, crushed peanuts and spice powders are used. The proportion of the ingredients must be balanced so that you get a wonderfully crispy texture along with a flavour that is completely irresistible.
Kand Aloo Pakora
Known as a sumptuous snack, kand aloo pakoda is generally consumed during fasting observed in various Indian festivals. Purple yam or kand are used for making crispy and flavorful pakodas. These can be combined with potatoes and crushed peanuts. Ideal for consumption during Navratri, this is a vrat ka khana that is a perfect snack time treat. Its preparation is the same as that of any normal type of pakoda.
Now use the leftover khichdi to make tasty khichdi pakoda that can be consumed at any time of the day. However, pakoras are best enjoyed in the monsoons along with a series of chutneys. Kids, especially, love khichdi pakora and are innovative ways to use the leftover food. To make these pakodas, mix the leftover khichdi along with the standard batter. Then make small balls out of the batter and deep fry them.
Maharashtrian Pakora Recipes
There are a series of Maharashtrian Pakora Recipes that are popular in the state of Maharashtra. The people native to this state are known to use a lot of peanuts in their dishes and pakoda are no different. In other words, peanut pakoda is among the most popular Maharashtrian Pakora Recipes. We have already discussed the preparation of mouth-watering deep-fried snack before this article.
Masala Mirchi Pakoda
Also known as मसाला भरवां मिर्ची की बाजी in Hindi, Masala Mirchi Pakoda is very easy to make. To make this spicy and mouth-watering snack, take large-sized chillies and cut them from the middle. Take out all its seeds. Make the standard batter for all types of pakoras. Also, prepare pakora masala before making the batter. To this masala, add all types of spices and other ingredients. Then fill this masala mix into the large-sized cut chillies. Now dip the chillies in the batter and deep fry them.
A delicious appetizer or side served in Indian homes, methi pakora or methi pakoda is made by mixing green methi or fenugreek leaves with chickpea flour and spices. Eat them with hot tea on a rainy afternoon. Do you know that sometimes bitter taste can be beautiful? Methi is the ideal example of this. On the one hand, it has a mildly bitter taste whereas, on the other hand, it has an irresistible aroma. To make methi pakora, you need to mix the cut and dry methi with besan along with other ingredients to give it a tangy taste.
Whether it’s the rainy season or winters, the appetite for palak pakoda is always at the peak, especially in Indian families. This pakora is delicious and healthy. This snack is the perfect tea time treat as it is very crispy from the outside. You can relish this snack with a perfect cup of hot tea. To consume this, use freshly made green chutney. Making Palak pakora is easy as you just need to dunk the spinach leaves into the standard batter and deep fry it with lots of love.
If you love Punjab and its culture, then you are an automatic fan of Punjabi pakora. In the entire Punjab region, this pakora is a popular tea time snack. It is similar to other types of pakodas but the main difference is the spices used in it. A Punjabi pakora is spicier or chilli than the other types of pakoras such as mixed veg, chilli, paneer, and others. To relish this taste at your home, just add a few extra spices to the batter.
Pyaaz Pakoda/Onion Pakoda (Fritters)
Along with paneer pakora, bread pakora, and vegetable pakora, Pyaaz Pakoda/Onion Pakoda (Fritters) is another great addition to the tea time snack. These are a classic addition to any snack during the monsoon season. These have a crispy and crunchy taste. Their making is the same as that of the other types of pakoras. Take a few sliced onions (pyaaz) and dip them completely in the standard batter. They deep fry them and dry them on some absorbent paper.
Sabudana or sago is the preferred food item during fasting. During Navratri, you can make a sabudana pakoda that will turn out to be a wholesome food item suitable for one-time consumption in the day. This was made famous in Maharashtra and then shared with the other states of India. In the case of Sabudana Pakoda, you can consume them by making them shallow fry rather than deep frying. This will help in the reduction of some calories.
To serve from 3 to 4 people, it is recommended to use 1 cup semolina (suji or rawa), Half cup Curd, 1/4 cup Water, 1 finely chopped onion & capsicum, salt, one teaspoon red chilli powder & cumin seeds & chat masala. The preparation of suji pakoda is the same as that of other types of pakodas. These can be consumed with green chutney and red chutney.
Yam fritters are another popular type of pakodas. To make these cook and cut yam into a few pieces. Take a bowl and make the paste or batter by using flour, spices and seasonings. Dip the yam into the batter completely and then fry it in the oil, until it gets a golden brown texture. Then take it out and let the excess oil get removed by using absorbent paper.