Marissa's Mums Pakistan Pakora Recipe

19 Jun 2024 Jules Verne


  • 1 small onion (thinly sliced)
  • Handful of spinach (roughly chopped)
  • Small bunch of fresh coriander (chopped)
  • Green chillies (chopped finely - optional)
  • 1 tsp chilli powder (optional)
  • 100g of gram flour (besan)
  • 1 tsp cumin seeds (or cumin powder)
  • 1 tsp coriander seed crushed (or coriander powder)
  • 1/8 tsp bicarbonate of soda
  • ¾ cup of water
  • Salt to taste
  • Oil (to deep fry)


  • Heat the oil in a wok or a large deep frying pan on low flame (you can also opt-out for deep frying and cook these in the air fryer instead).
  • Chop the onions, green chilli, fresh coriander.
  • Add cumin seeds or powder, coriander seeds or powder, chilli powder, baking soda, salt and gram flour and mix together.
  • Then add water in slowly while mixing it so it turns into a thick batter.
  • Turn up the heat to medium (oil should be hot but not smoking) and add in a tablespoon of batter per pakora into the oil.
  • Fry the pakoras for 4-5 minutes on one side and then turn them and fry for another 4-5 minutes.
  • Once the pakoras look golden brown and crispy, they are ready. Take out your pakoras with a slotted spoon to drain out as much oil as possible and put the pakoras on a plate with kitchen roll (so the oil can be absorbed and the pakoras stay crispy until you cook the next batch).

Finally, eat immediately! You can buy a nice spicy chutney or even simply have it with sauces you might have at home.