Pakora are crisp, golden fritters loved across South Asia and a favourite snack on a rainy day. Sliced onion, grated potato and spinach are coated in a lightly spiced batter, then fried in small clusters until crunchy.

Here, a third of the usual gram flour is replaced with jackfruit flour. It helps the batter cling to the vegetables and gives a deep golden colour, while a spoonful of rice flour keeps them extra crisp.

Prep: 20 min | Rest: 10 min | Cook: 20 min | Total: 50 min | Serves: 4 as a snack (about 20 pakora) | Difficulty: Easy

Suitable for vegans. Naturally made without wheat.

Ingredients

For the vegetables

• 1 large onion, halved and thinly sliced
• 1 medium potato, peeled, coarsely grated and squeezed dry
• 2 large handfuls spinach, shredded
• Small bunch fresh coriander, chopped
• 1 green chilli, finely chopped
• 1 tsp salt

For the batter

• 100 g gram (chickpea) flour
• 50 g jackfruit flour
• 2 tbsp rice flour
• 1 tsp chilli powder
• ½ tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp ajwain (carom) seeds (optional)
• About 120 ml cold water

To fry

• Sunflower or vegetable oil, for deep frying

Method

1. Salt the vegetables. Put the onion, potato, spinach, coriander and chilli in a large bowl. Sprinkle with the salt, toss well and leave for 10 minutes. The salt draws out water, which helps form the batter.
2. Add the flours and spices. Add the gram flour, jackfruit flour, rice flour, chilli powder, turmeric, cumin and ajwain. Mix with your hands, squeezing the vegetables so their juices start to bind everything.
3. Add water gradually. Add the water a tablespoon or two at a time, mixing as you go, until the vegetables are coated in a thick, sticky batter. It should hold together in clumps, not run off. You may not need all of it.
4. Heat the oil. Fill a deep, heavy pan no more than a third full with oil and heat to 175°C. Without a thermometer, drop in a little batter: it should sizzle and rise to the surface in a few seconds.
5. Fry in batches. Carefully drop rough tablespoons of the mixture into the oil, without crowding the pan. Fry for 4–5 minutes, turning halfway, until deep golden and crisp all over.
6. Drain. Lift out with a slotted spoon onto kitchen paper. Sprinkle with a pinch of salt or chaat masala while hot. Keep warm in a low oven while you fry the rest.

Tips for success

• Keep the batter thick. Too much water makes heavy, greasy pakora. Add water slowly.
• Mind the temperature. If the oil is too hot, the outside burns before the inside cooks; too cool and they soak up oil.
• Fry twice for extra crunch. Fry until lightly golden, rest for 5 minutes, then fry again for 1 minute.

Variations

• Cauliflower or aubergine: use small florets or thin slices dipped in a slightly thinner batter.
• Paneer pakora: dip cubes of paneer in batter and fry until golden.
• Air fryer: shape into flat patties, spray with oil and air fry at 190°C for 12–15 minutes, turning halfway. They won't be quite as crisp but are still delicious.

Serving suggestions

Serve hot with mint and yoghurt dip, tamarind chutney or ketchup, and a cup of masala chai.

Storage

Pakora are best eaten fresh. Leftovers keep in the fridge for up to 2 days; reheat in a hot oven or air fryer for 5–8 minutes to crisp them up again.

FAQs

Are pakora gluten-free? Gram, jackfruit and rice flours don't contain gluten. Some asafoetida and spice blends contain wheat, so check labels if you're cooking for someone with coeliac disease.

Why are my pakora soggy? Usually the batter is too wet or the oil isn't hot enough. Keep the batter thick and fry in small batches so the temperature doesn't drop.

Can I make the batter ahead? Not really. The salted vegetables keep releasing water and the batter becomes runny. Mix it just before frying.