What is a Pakora?

During the monsoon season in India, you can find street vendors bustling with business, selling a variety of crispy fritters, also known as pakoras. These savory delights are deep-fried vegetables coated in a spiced gram flour batter and are typically enjoyed with a cup of ginger chai or masala chai. Pakoras, often referred to as bhajis, bhajiyas, or pakodis, make for a fantastic evening snack or appetizer, showcasing an exceptional way to utilize leftover vegetables and reduce food waste.

Different Types of Pakoras

Pakoras can vary widely; you can use potatoes, vegetables, bread, or even paneer! Onion pakoras, known as pyaz ka pakora in Hindi or kande ka pakoda in Marathi, are particularly popular for their irresistible flavor and crunch.

Batter for Pakoras

When creating your batter, it can either be thick or thin, depending on the vegetables used. For onions, a thicker batter is ideal to maintain their shape, while potato pakoras benefit from a slightly thinner coating.

Air Fryer vs. Deep-Fried Pakoras

The main distinction between air-fried pakoras and their traditional counterpart lies in their preparation. Deep-fried pakoras are submerged in oil, resulting in a rich flavor while creating a messy cleanup. Meanwhile, air-fried pakoras rely on minimal oil and still achieve that crispy texture, making it a much cleaner and healthier alternative. You might wonder if air-fried versions can achieve the same crunch as deep-fried ones. The answer is yes, especially when you follow the right recipe!

Reasons to Love This Recipe

• Little Oil Usage: You’d be surprised at how little oil this recipe requires, offering a healthier twist on a beloved dish.
• Deliciously Crispy: These pakoras deliver the crunchiness you crave, rivaling traditional versions.
• No Need for Heavy Cooking: The air fryer does all the work, so there’s no need to heat up the kitchen excessively or deal with a greasy stove.
• Quick Preparation: You can whip up a batch in under 30 minutes, perfect for unexpected guests or a sudden hunger pang!

Ingredients

• 2 large onions, thinly sliced
• 1 cup Bengal gram flour (Besan)
• 1 tablespoon rice flour
• 1 teaspoon oil
• 1 tablespoon yogurt
• 3-4 tablespoons water
• 2 tablespoons dried fenugreek leaves (kasoori methi) or cilantro
• Spices: salt, carom seeds, fennel seeds, coriander, cumin, turmeric, freshly grated ginger, and green chilies

Instructions

Preparation Steps

1. Start by thinly slicing the onions and place them in a large mixing bowl.
2. Gently separate the onion slices with your fingers before adding salt, carom seeds, fennel seeds, coriander, cumin, chili, and turmeric powder, along with grated ginger and green chilies.
3. Massage the spices into the onions to ensure they’re fully coated.
4. Cover the bowl and let the mixture rest for about 10-15 minutes. This resting time allows the onions to release moisture.
5. Add Bengal gram flour, rice flour, oil, and yogurt to the onion mixture.
6. If using, incorporate cilantro or dried fenugreek leaves. Mix everything until the onion slices are evenly coated with the batter. Adjust consistency by adding a tablespoon of water if necessary.
7. Preheat your air fryer to 375°F (190°C) for about 5 minutes.
8. Line the air fryer tray with parchment paper.
9. Start dropping spoonfuls (approximately 1/4 cup) of the batter onto the parchment.
10. Set the timer for 14 minutes, flipping the pakoras or spraying them with a bit of oil halfway through cooking for an even brown color.
11. They’re ready when the exterior turns golden brown, and there are no signs of wet batter.
12. If desired, sprinkle with chaat masala before serving hot with green chutney or tamarind chutney.

Tips for Success

• Make sure to slice the onions evenly to ensure even cooking.
• Cook at the right temperature to avoid uncooked interiors.
• Avoid overcrowding; cook in batches if necessary to maintain crispiness.
• Spritz with oil halfway through cooking to improve browning.
• Use fresh gram flour for the best flavor; aged flour can be bitter.
• Use rice flour or cornstarch for a distinctly crispy texture.
• Adjust the batter consistency as needed before cooking.

Variations to Try

• Add a pinch of amchur powder for a tangy flavor.
• Mix finely chopped herbs or leafy greens such as mint, spinach, or curry leaves into the batter.
• Introduce a pinch of asafoetida for digestive benefits—just skip it for a gluten-free variant.
• Omit yogurt to make the recipe vegan.

How to Prep Ahead

You can prepare the pakoras in advance and refrigerate them. However, avoid making the batter too early, as the onions will lose moisture, affecting the consistency.

Storage Tips

Refrigerator:

Allow the pakoras to cool to room temperature before transferring them to an airtight container. They will stay good for 3 to 4 days in the fridge.

Freezer:

Let the pakoras cool completely first. Freeze them on a tray until solid, and then transfer to a freezer bag. They can be stored for up to a month.

Reheating:

Preheat the air fryer to 375ºF. Add the pakora and heat for 3 to 4 minutes, then serve warm.

Serving Suggestions

Air-fried pakoras pair beautifully with chai and various chutneys, such as:

• Chicken 65: A healthier spin on a classic Indian appetizer that disappears in moments!
• Tandoori Chicken: Quick and bursting with flavor, this chicken is crispy on the outside and juicy inside.
• Samosas: These traditional pastries can be baked or air-fried for a lighter option.