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Pakora Mix
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Pakora Mix & How to Make Pakoras

an all purpose pakora mix that you can premix and keep!
Course Appetizer
Cuisine Indian, Pakistani
Author Sarah Mir

Ingredients

  • 4 cups besan
  • 1 tbsp salt
  • 1 tbsp chilli flakes
  • 1 tbsp chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin seeds
  • 1 tbsp cornstarch
  • 1 tsp ajwain (optional)
  • ½ tsp baking soda

Instructions

  • Combine all the dry ingredients in a clean air tight jar, they will easily last two weeks or more.
    A glass bowl filled with pakora mix sits on a marble surface, with a metal whisk resting inside the bowl—an essential first step in learning how to make pakoras.
  • To make pakoras - take out some of the dry mix.
    For plain pakoras put ¾ the amount of water to the dry mix and fry on medium heat till golden and for vegetable ones start with half a cup water to 1 cup mix and adjust if needed.
    A close-up of a glass bowl filled with creamy coleslaw made of sliced cabbage and green peppers, coated in a mayonnaise-based dressing—perfect as a crunchy side or even as inspiration for How to Make Pakoras with a twist. A metal fork rests in the mixture.
  • Tip: Draining your pakoras on a wire rack (versus paper towel) will lead to a crispier pakora!
    Golden-brown vegetable fritters made with pakora mix rest on a wire cooling rack over a paper towel on a wooden tray.

Notes

This recipe is a base - it is not particularly spicy and you can get creative and add your flavour mix ins of choice when making the pakoras - green chillies, kasuri methi, onions, potatoes, sliced boiled eggs, spinach, chillies, etc.
If you like your food to have less salt then dial back the salt by ¼ tbsp