Crispy Potato Onion Pakora: Easy Homemade Snack Recipe!

Name: Crispy Potato Onion Pakora: Easy Homemade Snack Recipe!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 medium Potatoes (peeled and thinly sliced or grated); 1 large Onions (thinly sliced); 1 cup Chickpea Flour (Besan) (approx. 120g); 1/4 cup Rice Flour (for extra crispiness); 1/2 cup Water (add gradually to form a thick batter); 1 teaspoon Ginger Garlic Paste; 1-2 chopped Green Chili (adjust to taste); 2 tablespoons Fresh Coriander Leaves (chopped); 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder (adjust to taste); 1 teaspoon Cumin Powder; 1/2 teaspoon Garam Masala; 1 teaspoon Salt (or to taste); as needed for frying Vegetable Oil

Discover how to make incredibly crispy and flavorful Potato Onion Pakora at home with this quick and simple recipe. Perfect for a delicious snack or appetizer, these golden fritters are a delightful treat for any occasion. Follow our easy steps to create a crowd-pleasing dish that everyone will love!

#Pakora

#Fritters

#Snack

#Vegetarian

#Indian Food

#Easy Recipe

#Crispy

#Street Food

#Potato

#Onion

Golden Crispy Potato Onion Pakora

Recipe Information

15m

Prep Time

15m

Cook Time

30m

Total Time

Servings

Easy

Indian

English

Nutrition (per serving)

300

Calories

10g

Protein

35g

Carbs

18g

Fat

Freshly Fried Pakoras on a Plate

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of a perfectly cooked Pakora

Instructions

0/4 completed

1
Prepare the vegetables: In a large bowl, combine the thinly sliced potatoes, onions, chopped green chilies, ginger garlic paste, and fresh coriander leaves.
Preview
5m
Preview
Prepare the vegetables: In a large bowl, combine the thinly sliced potatoes, onions, chopped green chilies, ginger garlic paste, and fresh coriander leaves.
5m
Ensure vegetables are thinly sliced for even cooking and crispiness.
2
Add dry ingredients: To the bowl, add chickpea flour, rice flour, turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well to coat the vegetables.
Preview
3m
Preview
Add dry ingredients: To the bowl, add chickpea flour, rice flour, turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well to coat the vegetables.
3m
Mixing dry ingredients first helps distribute spices evenly before adding water.

3
Form the batter: Gradually add water, a little at a time, and mix until a thick, lumpy batter forms that coats the vegetables well. Do not add too much water; the moisture from the vegetables will also contribute.
Preview
4m
Preview
Form the batter: Gradually add water, a little at a time, and mix until a thick, lumpy batter forms that coats the vegetables well. Do not add too much water; the moisture from the vegetables will also contribute.
4m
The batter should be just enough to bind the ingredients, not runny. A thick batter ensures crispy pakoras.
4
Fry the pakoras: Heat vegetable oil in a deep pan or wok over medium-high heat. Once hot, carefully drop small portions of the batter into the oil using your hands or a spoon. Fry until golden brown and crispy on all sides, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Preview
10m
Preview
Fry the pakoras: Heat vegetable oil in a deep pan or wok over medium-high heat. Once hot, carefully drop small portions of the batter into the oil using your hands or a spoon. Fry until golden brown and crispy on all sides, turning occasionally. Remove with a slotted spoon and drain on paper towels.
10m
Do not overcrowd the pan; fry in batches to maintain oil temperature and ensure even crisping. Serve hot with chutney or ketchup.