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  • Mixed Pakoras Recipe - Onion Pakora | Aloo Pakora | Onion Bhajia | Spinach (Palak) Pakora Recipe

    ❤️ ☕️ Is this the all-time favourite Indian tea-time snack? These mixed pakora recipes made with onion, aloo, and spinach, will soon have you reminiscing about your childhood 🌧 Monsoon memories

    Learn how to make Mixed Pakoras with an easy step by step video. Find all ingredients and method to cook Mixed Pakoras along with preparation & cooking time. The best mixed pakora recipes ever!!

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    Thandai

  • RECIPE

    INGREDIENTS

    Pakora Batter:
    3/4 cup chickpea flour (besan)
    1/2 teaspoon salt, or to taste
    1 large pinch baking soda
    1/4 teaspoon red chilli powder

    Pakoras:
    vegetable oil, to deep fry
    2 onions, large (about 200 grams), sliced in ¼-inch round
    2 potatoes, (about 200 grams), sliced in ¼-inch rounds, and placed in salted water for 30 minutes
    1 onion, large (about 100 grams), shredded
    10 spinach leaves, whole

    COOKING METHOD

    1. Prepare the pakora batter: place chickpea flour (besan) in a large bowl, add salt, baking soda, red chilli powder, mix well, then pour in just enough water (between ½ and ¾ cup) to make a thick batter. Stir the batter well ensuring that there are no lumps. Set aside.
       
    2. Place a kadhai or wok over high heat; add enough oil to deep-fry. Once the oil is hot, but not smoking, test the oil with ¼ teaspoon of batter. If the batter rises up to the surface with small bubbles forming around it, the oil is ready. Dip onion slices individually into the batter, and place carefully into the hot oil, making sure you do not overcrowd the kadhai. Fry for about 1 minute on each side till the pakoras are golden brown all over. Repeat with remaining sliced onion in batches. Follow the same method for the potatoes, frying about 1 minute on each side till golden brown.
       
    3. Pick up a tablespoon full of shredded onion with your fingers, dip into the batter to coat well, and then place battered onions carefully in the hot oil. Fry for about 2 minutes, turning till bhajia is golden brown all over. Repeat for remaining shredded onion.
       
    4. Dip a spinach leaf into the batter, and place carefully into the hot oil. Fry for about 30 seconds on each side till the pakora is golden brown all over. Repeat for remaining spinach. Remove and place all pakoras on kitchen paper to drain excess oil.
       
    5. Serve immediately.
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