Pakora Recipes
Battered and deep-fried vegetables or chicken. The first thing Pakistanis make when it rains.
What is Pakora?
Battered and deep-fried vegetables or chicken. The first thing Pakistanis make when it rains.
Regional Variants at a Glance
| Variant | Region | Prep | Cook | Difficulty | Serves |
|---|---|---|---|---|---|
| Pyaz Pakora (Onion Fritters) | Punjab | 20m | 20m | Easy | 5 |
| Daal Pakora — Crispy Split Pea Fritters | Punjab | 30m | 20m | Easy | 5 |
| Palak Pakora — Spinach Fritters | Punjab | 15m | 15m | Easy | 4 |
All Pakora Recipes
Pyaz Pakora (Onion Fritters)
Pyaz Pakora — crispy, lacy, golden onion fritters dipped in a spiced chickpea batter and deep-fried — is the first thing every Pakistani makes when it rains. The scent alone is enough to start a conversation.
Daal Pakora — Crispy Split Pea Fritters
Crunchy daal pakoras made from soaked and coarsely ground chana dal (split chickpeas) mixed with onion, green chilli and spices, then deep-fried until shatteringly crispy. Punjab's rain-day snack of choice — denser and crunchier than besan pakoras with a satisfying lentil depth.
Palak Pakora — Spinach Fritters
Lacy, crispy palak pakoras made with whole fresh spinach leaves dipped in a spiced besan (gram flour) batter and fried until golden and crunchy. The lightest and most elegant of all Pakistani pakoras — ready in 20 minutes and absolutely impossible to eat just one.