Origin Crispy Vegetable Pakoras

Pakoras are a beloved Indian street food with roots across South Asia. Traditionally made by deep-frying spiced vegetables in chickpea flour batter, they’re a go-to comfort food enjoyed at roadside stalls and in family kitchens alike.

Why You’ll Love This Recipe

Crispy on the outside, tender inside, and bursting with spices — these pakoras are simple to make and endlessly customizable. Whether served with chutney or ketchup, they always disappear fast!

Also Read : The Delight of Croque Madame: A French Classic

Crispy Vegetable Pakoras

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

137

kcal

Ingredients

• 1 cup chickpea flour (besan)

• ½ tsp turmeric

• ½ tsp red chili powder (adjust to taste)

• ½ tsp carom seeds (ajwain) or cumin seeds

• Salt, to taste

• ¾ cup water (adjust as needed for thick batter)

• 1 potato, thinly sliced

• 1 small onion, thinly sliced

• ½ cup shredded cabbage or spinach

• 1 small carrot, grated

• Handful of chopped cilantro

• Oil, for deep frying

Directions

• In a large bowl, mix chickpea flour, turmeric, chili powder, carom seeds, and salt.
• Gradually add water, whisking to form a thick, smooth batter.
• Stir in all the chopped/sliced vegetables and cilantro.
• Heat oil in a deep pan over medium-high heat.
• Drop spoonfuls of batter into the hot oil, frying in batches.
• Fry until golden brown and crisp, about 4–5 minutes per batch.
• Remove and drain on paper towels.
• Serve hot with green chutney or tamarind sauce.

Notes

• For extra crispiness, add a spoonful of rice flour to the batter.
• Always test fry one pakora to check salt/spice level and oil temperature.
• You can use any vegetables you have on hand — bell peppers, cauliflower, or even kale work great.

The post Crispy Vegetable Pakoras appeared first on RecipeWikki.

Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

The post Kakadi Koshimbir appeared first on RecipeWikki.

Origin Air Fryer Pakoras

Pakoras have been a staple in Indian cuisine for centuries, with origins tracing back to ancient Indian cooking traditions. Traditionally, they are deep-fried fritters made with gram flour and spices, served as a popular street food or snack during monsoons and festivals. Over time, pakoras have evolved with different regional variations, including paneer, spinach, and even bread pakoras. To learn more about the history and regional varieties of pakoras.

What I Love About This Recipe

What I love about this air fryer pakora recipe is how it delivers the same crispy texture without excess oil, making it a healthier alternative to traditional deep-fried pakoras. The air fryer ensures even cooking while keeping the pakoras light and crunchy. It’s also a quick and hassle-free way to prepare a favorite snack, perfect for tea-time or gatherings. Plus, you can customize them with different vegetables and spices to suit your taste. This recipe is also a great way to introduce healthier eating habits without compromising on the authentic flavors of Indian cuisine.

Also Read: Honey Garlic Pork Tenderloin

Air Fryer Pakoras

Recipe by RecipeWikki

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

81

kcal

Ingredients

• 1 cup chickpea flour (besan)

• ½ cup water (adjust as needed)

• 1 small onion, thinly sliced

• 1 medium potato, thinly sliced or grated

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder

• ½ teaspoon cumin seeds

• ½ teaspoon garam masala

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon baking soda (optional, for extra crispiness)

• 1 green chili, finely chopped (optional)

• 2 tablespoons chopped cilantro

• 1 tablespoon oil (for brushing)

Directions

• In a bowl, mix chickpea flour, turmeric, chili powder, cumin seeds, garam masala, and salt.
• Gradually add water and stir to make a thick batter. Ensure it’s not too runny.
• Add sliced onions, potatoes, green chili, and cilantro to the batter. Mix well.
• Preheat the air fryer to 375°F (190°C) for 3-5 minutes.
• Line the air fryer basket with parchment paper or lightly grease it with oil.
• Drop small spoonfuls of the batter into the basket, spacing them out.
• Lightly brush or spray oil on top of the pakoras.
• Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
• Once golden brown and crispy, remove and let cool for a minute before serving.

Notes

• Experiment with different vegetables like spinach, cauliflower, or bell peppers for variety.
• Adding a pinch of baking soda makes the pakoras extra crispy.
• Serve hot with mint chutney, tamarind chutney, or ketchup.
• If you prefer extra crispiness, increase the air frying time by a few minutes.
• Store leftovers in an airtight container and reheat in the air fryer for a few minutes before serving.

The post Air Fryer Pakoras appeared first on RecipeWikki.