Crispy Potato and Onion Pakoras

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 20–24 pakoras)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 medium potatoes (about 300 g), thinly sliced
• 2 medium onions (about 250 g), thinly sliced
• 1 1/2 cups chickpea flour (besan) (about 180 g)
• 2 tbsp rice flour or cornstarch
• 1 1/4 tsp salt (plus more to taste)
• 1 tsp ground cumin, 1 tsp ground coriander
• 1/2 tsp turmeric, 1/2–1 tsp mild red chili powder
• 1/4 tsp ajwain (carom seeds), optional
• 1 tsp grated ginger, 1 green chili (minced)
• 2 tbsp chopped fresh cilantro
• 3/4–1 1/4 cups water (as needed for batter)
• Neutral oil for deep frying (about 4 cups / 1 liter)
• Optional: 1/2 cup plain yogurt, 2 tbsp mint or cilantro chutney for dip

Do This

• 1. Thinly slice potatoes and onions; pat dry and set aside.
• 2. In a bowl, whisk chickpea flour, rice flour, salt, and spices.
• 3. Add ginger, chili, cilantro, then whisk in water to make a thick, flowing batter.
• 4. Toss potato and onion slices into the batter until well coated.
• 5. Heat oil to 350–360°F (175–182°C) in a deep, heavy pan.
• 6. Drop small clusters of coated potatoes and onions into hot oil; fry 4–5 minutes until deep golden and crisp.
• 7. Drain on paper towels, sprinkle with a pinch of salt, and serve hot with chutney or yogurt dip.

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Why You’ll Love This Recipe

• Ultra-crispy edges with soft, tender potato and sweet onion inside.
• Simple pantry spices turn humble vegetables into a seriously addictive snack.
• Perfect with tea or drinks, and easy to scale up for guests.
• Fully vegetarian, naturally gluten-free, and easily adjustable for spice levels.

Grocery List

• Produce: Potatoes, onions, fresh cilantro, fresh ginger, green chili, optional lemon or lime
• Dairy: Plain yogurt (for optional dipping sauce)
• Pantry: Chickpea flour (besan), rice flour or cornstarch, salt, ground cumin, ground coriander, turmeric, red chili powder, ajwain (carom seeds, optional), neutral frying oil, mint or cilantro chutney (for serving, optional)

Full Ingredients

For the Potato and Onion Pakoras

• 2 medium potatoes (about 300 g total), peeled if you like, very thinly sliced into half-moons (about 2–3 mm thick)
• 2 medium onions (about 250 g), peeled and thinly sliced into half-moons
• 1 1/2 cups chickpea flour (besan) (about 180 g)
• 2 tbsp rice flour or cornstarch (for extra crispness)
• 1 1/4 tsp fine sea salt (plus an extra pinch for sprinkling after frying)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2–1 tsp Kashmiri red chili powder or other mild chili powder (use less for mild heat)
• 1/4 tsp ajwain (carom seeds), lightly crushed between fingers (optional but traditional)
• 1/2 tsp baking powder or a generous pinch (1/8 tsp) baking soda
• 1 tsp freshly grated ginger
• 1 fresh green chili, finely minced (deseeded for less heat)
• 2 tbsp finely chopped fresh cilantro (coriander leaves)
• 3/4–1 1/4 cups water, added gradually to make a thick, flowing batter
• About 4 cups (1 liter) neutral oil for deep frying (sunflower, canola, vegetable, or peanut oil)

Optional Quick Mint-Yogurt Dipping Sauce

• 1/2 cup plain yogurt (whole milk preferred)
• 2 tbsp mint chutney or cilantro chutney (store-bought or homemade)
• Pinch of salt, to taste
• 1–2 tsp lemon or lime juice, to taste

Step-by-Step Instructions

Step 1: Prep and Dry the Vegetables

Wash the potatoes well. Peel them if you prefer, though leaving the skins on adds flavor and texture. Slice the potatoes into thin half-moons, about 2–3 mm thick, so they cook quickly and evenly. Peel the onions and slice them into thin half-moons as well.

Place the sliced potatoes and onions on a clean kitchen towel or layers of paper towel. Gently pat them dry to remove surface moisture. This step helps the batter cling well and reduces oil splatter while frying. Set aside while you make the batter.

Step 2: Mix the Dry Batter Ingredients

In a large mixing bowl, add chickpea flour, rice flour (or cornstarch), salt, ground cumin, ground coriander, turmeric, chili powder, ajwain (if using), and baking powder (or baking soda). Whisk well to evenly combine all the dry ingredients. This prevents clumps and ensures the spices are distributed throughout the batter.

Taste a tiny pinch of the dry mixture. It should taste pleasantly seasoned and a bit salty; the flavor will mellow once water and vegetables are added, so it is better to slightly over-season at this stage than under-season.

Step 3: Make the Spiced Chickpea Batter

Add the grated ginger, minced green chili, and chopped cilantro to the bowl of dry ingredients. Pour in about 3/4 cup of water and whisk thoroughly to form a thick, smooth batter. Gradually add more water, a tablespoon at a time, whisking after each addition, until you reach a thick but flowing consistency.

The ideal batter should be similar to pancake batter: thick enough to cling generously to the potato and onion slices, but loose enough to slowly fall off a spoon in a ribbon. Aim for no visible lumps. Let the batter rest for 5–10 minutes while you heat the oil; this allows the flours to hydrate and the baking powder to activate.

Step 4: Combine Vegetables with the Batter

Add the sliced potatoes and onions to the bowl of batter. Use your hands or tongs to gently toss and separate the slices so that every piece is coated in a generous layer of batter. If the mixture looks too dry and clumpy, add a teaspoon or two of water and mix again; if it seems soupy and thin, sprinkle in an extra tablespoon of chickpea flour and fold it through.

You want the vegetables to be well coated but still recognizable as slices and strands, so they can fry into craggy, crispy clusters rather than smooth fritters.

Step 5: Heat the Oil for Frying

Pour the oil into a deep, heavy-bottomed pan or Dutch oven, filling it to about 1 1/2–2 inches (4–5 cm) depth. Set over medium to medium-high heat and warm the oil to 350–360°F (175–182°C). If you have a thermometer, use it for accuracy.

If you do not have a thermometer, drop a tiny dab of batter into the oil. It should sink halfway, then quickly float to the top and begin bubbling and sizzling steadily without burning within seconds. If it browns too fast, lower the heat; if it hardly sizzles, wait a bit longer.

Step 6: Fry the Pakoras Until Deep Golden and Crisp

Once the oil is at temperature, use your fingers or a spoon to pick up small clumps of batter-coated potatoes and onions (about 2–3 tablespoons each) and gently slide them into the hot oil. Do not overcrowd the pan; leave enough space for the pakoras to move and crisp up. Fry in batches.

Fry each batch for about 4–5 minutes, turning occasionally with a slotted spoon, until the pakoras are a deep golden brown and feel crisp when tapped with the spoon. The potatoes should be cooked through and tender inside. Adjust the heat as needed to maintain an active but not aggressive sizzle.

Step 7: Drain, Season, and Keep Warm

Use a slotted spoon to lift the pakoras from the oil and transfer them to a plate or tray lined with paper towels or a wire rack set over a baking sheet. Immediately sprinkle with a light pinch of salt while they are still hot so the seasoning sticks.

If you are frying multiple batches, keep the finished pakoras warm in a low oven (about 200°F / 95°C) while you continue frying the rest. This helps preserve their crispness until serving.

Step 8: Make the Optional Dipping Sauce and Serve

For a quick dipping sauce, whisk together the yogurt, mint or cilantro chutney, a pinch of salt, and lemon or lime juice in a small bowl until smooth and creamy. Taste and adjust salt and acidity as needed.

Serve the hot, crisp potato and onion pakoras immediately with the cool mint-yogurt sauce and extra chutney or lemon wedges on the side. They are at their absolute best within the first 15–20 minutes of frying, while still very crunchy.

Pro Tips

• Slice evenly for even cooking: Aim for uniformly thin potato and onion slices (about 2–3 mm). Thicker slices will take longer to cook and can stay a bit firm in the center.
• Adjust batter thickness on the fly: If pakoras spread too much in the oil, your batter is too thin; add a spoonful of chickpea flour. If they look dense and heavy, thin the batter with a splash of water.
• Fry at the right temperature: Oil that is too cool makes greasy pakoras; too hot and they brown before the potatoes cook. Keep the oil around 350–360°F (175–182°C) and let it come back to temperature between batches.
• Do not overcrowd: Crowding drops the oil temperature, resulting in soggy pakoras. Fry in small batches for the crispiest texture.
• Serve immediately: Pakoras soften as they sit. If you must hold them, use a wire rack in a low oven instead of stacking them on a plate.

Variations

• Extra-veggie mix: Add thin shreds of cabbage, spinach, or cauliflower florets to the potato and onion mixture for more texture and flavor. Just be sure to keep the overall ratio of vegetables to batter similar so they stay crisp.
• Spicier version: Increase the red chili powder to 1 1/2 tsp and add an extra minced green chili. A pinch of garam masala in the batter also adds warmth and depth.
• Herb and lemon twist: Stir extra chopped cilantro and a tablespoon of finely chopped fresh mint into the batter, and serve with plenty of lemon or lime wedges for a bright, tangy finish.

Storage & Make-Ahead

Potato and onion pakoras are at their best freshly fried, when they are light and shatteringly crisp. If you need to work ahead, slice the potatoes and onions up to 2 hours in advance and keep them covered in cold water in the refrigerator, then drain and pat very dry before mixing with the batter. You can also mix the dry batter ingredients (including spices) several days in advance and store them in an airtight container; add water and fresh aromatics just before frying. Leftover pakoras can be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. Reheat on a wire rack set over a baking sheet in a 375°F (190°C) oven for 8–10 minutes to re-crisp. They will not be quite as airy as fresh, but still very enjoyable.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, about 5–6 pakoras, without dipping sauce): 340 calories; 9 g protein; 43 g carbohydrates; 15 g fat; 4 g fiber; 2 g saturated fat; 0 mg cholesterol; about 520 mg sodium (will vary depending on exact salt use and how much oil is absorbed during frying).