Pakora is made by mixing chickpea flour with water and spices to form a batter. Vegetables or meat are then coated in the batter and deep-fried until crispy. Pakora can be flavored with a variety of spices, such as cumin, coriander, and chili powder. It is a gluten-free and vegan snack that is high in protein and fiber.

Jan Dec

Origins and history

Pakora has been a popular snack in India for centuries. It is believed to have originated in the northern part of India and was traditionally made with vegetables such as onion and potato. Today, pakora is enjoyed throughout India and is also popular in other parts of the world.

Dietary considerations

Gluten-free, vegan, high in protein and fiber


Pakora can be made with different types of vegetables or meat, such as cauliflower or chicken. It can also be flavored with different spices, such as black pepper or turmeric.

Presentation and garnishing

Pakora can be presented on a plate with chutney or raita. It can also be garnished with fresh herbs or spices.

Tips & Tricks

To make pakora crispy, it is important to deep-fry it until it is golden brown. It is also important to use a batter that is not too thick, as this can cause the pakora to be soggy.


Pakora can be served on its own as a snack or can be used as a topping for chaat, a popular Indian street food. It can also be served as a side dish with Indian curries and rice dishes.

Drink pairings

Pakora pairs well with a variety of drinks, including beer, wine, and cocktails.