Make Pakoras That Are Crispy Outside, Soft Inside

Jump to Recipe Jump to Video Print Recipe

Stop guessing how to make the perfect pakoras! Our simple, step-by-step recipe reveals the one key ingredient you’re probably missing for bhajis (pakoras) that are perfectly crispy on the outside and incredibly soft and light on the inside. You’ll learn the secret to a flawless texture and flavour. This easy guide will show you how to master this classic snack every time. Get ready to impress your family and friends with the best homemade pakoras they’ve ever had! Read the full article to discover the trick.

Also Read – The Ultimate Mirchi Pakoda Recipe is Finally Here

Also Read – Secret Patra Pakoda Recipe: Crispy, Crunchy & Delicious!

Ingredients:
  • 2 tbsp fine semolina (rava)
  • Water
  • 2 medium-sized onions chopped
  • 1/2 Cup Coriander Leaves (including stems)
  • 1 tbsp (Ginger, Garlic Cloves, Green Chilli) paste
  • 1 tsp Coriander Powder
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Rice Flour
  • 1/2 cup Besan / Gram Flour
  • 1/4 tsp Turmeric Powder
  • A Pinch of Hing / Asafetida
  • Salt to taste
  • A pinch of baking soda
  • Oil for deep frying
  • Green chillies for frying (optional)

Also Read – Crispy Kothimbir (Coriander) Pakoda: Your New Favourite Snack!

Instructions:
  1. Preparation:
    • Take 2 tablespoons of fine semolina in a bowl. Add a little water to soak it, mix, and set it aside to let it puff up.
    • In the same bowl, add the finely chopped onions and chopped coriander leaves.
    • Add the ginger-garlic-green chilli paste, coarsely crushed coriander seeds, carom seeds (crushed between your palms), and lightly crushed cumin seeds.
    • Add the rice flour, gram flour, turmeric powder, asafoetida powder, and salt to taste.
    • Mix all the ingredients well without adding any extra water initially. The mixture will be thick.
    • For softer pakoras, add a tiny pinch of baking soda and a very small amount of water on top of the soda. Mix well until the batter is neither too thin nor too thick.
  2. Frying:
    • Heat oil in a pan for deep frying. The oil should be well-heated.
    • Drop small portions of the batter into the hot oil.
    • Fry on medium heat.
    • Stir the pakoras once the initial foam subsides.
    • Continue to fry until they turn golden brown and crispy.
    • Optionally, fry some slit green chillies in the same oil.
    • Remove the fried pakoras and chillies from the oil and drain them.
    • The bhajis (pakoras) are crispy on the outside and soft on the inside.

Also Read – Peanut Ladoo With Jaggery

Make Pakoras That Are Crispy Outside, Soft Inside

Shubham Nimbalkar
Stop guessing! This easy recipe reveals the secret to making perfectly crispy pakoras that are incredibly soft and fluffy inside.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Pakoda Recipe
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tbsp fine semolina rava
  • Water
  • 2 medium-sized onions chopped
  • 1/2 Cup Coriander Leaves including stems
  • 1 tbsp Ginger, Garlic Cloves, Green Chilli paste
  • 1 tsp Coriander Powder
  • 1/2 tsp carom seeds ajwain
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Rice Flour
  • 1/2 cup Besan / Gram Flour
  • 1/4 tsp Turmeric Powder
  • A Pinch of Hing / Asafetida
  • Salt to taste
  • A pinch of baking soda
  • Oil for deep frying
  • Green chillies for frying optional

Instructions
 

Preparation:

  • Take 2 tablespoons of fine semolina in a bowl. Add a little water to soak it, mix, and set it aside to let it puff up.
  • In the same bowl, add the finely chopped onions and chopped coriander leaves.
  • Add the ginger-garlic-green chilli paste, coarsely crushed coriander seeds, carom seeds (crushed between your palms), and lightly crushed cumin seeds.
  • Add the rice flour, gram flour, turmeric powder, asafoetida powder, and salt to taste.
  • Mix all the ingredients well without adding any extra water initially. The mixture will be thick.
  • For softer pakoras, add a tiny pinch of baking soda and a very small amount of water on top of the soda. Mix well until the batter is neither too thin nor too thick.

Frying:

  • Heat oil in a pan for deep frying. The oil should be well-heated.
  • Drop small portions of the batter into the hot oil.
  • Fry on medium heat.
  • Stir the pakoras once the initial foam subsides.
  • Continue to fry until they turn golden brown and crispy.
  • Optionally, fry some slit green chillies in the same oil.
  • Remove the fried pakoras and chillies from the oil and drain them.
  • The bhajis (pakoras) are crispy on the outside and soft on the inside.

Video

Keyword indian Snack

More Tasty Recipes