I think it goes a lot to say that over 50 of you asked me to share this recipe. So… here I am testing and measuring a recipe I have made my approximation for over 16 years.
This recipe came about after a monsoon afternoon in karachi, while my neighbourhood bff at the time and I went on to the “chatt” or top floor of our apartment rain to get soaked in the rain. Yes, we were bollywood and Kabhi Khushi Kabhi Gham obsessed in circa 2002. After being completely drenched in the rain, and changing into clean clothes – her and I went to work in the kitchen of her home. I was 13, and she was 17 I think. With assistance from her mom and phuppo (aunt), we made these diving pakoray/fritters.
Since then, this is the ONLY way I will make pakoray. My mom makes them very differently, and I love her to bits… but I like mine better. In fact, she likes mine better too hah!
Pakoray are essentially a quintessential street food, typically deep fried while you eagerly wait your turn at the corner store, and served on old newspaper with a side of chutney in a good ol’ plastic thelli/bag. They are popular all-year long whether it is a rainy day, or an afternoon chai.. or even a quick lunch during school hours. I remember asking our driver to stop to get pakora’s on many a day after school, and then getting home and devouring them without even changing out of my uniform. Oh, beautiful Karachi days.
However, the ultimate test of pakoray comes in the month of Ramadan. They transform from an occasional snack, to a full blown expectation at the Iftaar (meal at dusk) after a long day of fasting. I think there was not a day in Ramadan growing up, that I did not have pakoray. It was a staple.. and is truly what defines the nostalgia of Ramadan for me.
So, when I shared that (ahem ahem humble brag) I make the best pakoray… you all wanted in! So here we go:
Vegetable Pakoray – My all-time favourite snack
Course: Ramadan and Eid, Recipes4
servings20
minutes40
minutesinfinite
kcalThe ultimate deep fried Pakistani snack that will leave you craving more with every bite.
Ingredients
- Pakora Batter
2 medium sized potatoes cut into thin french fries
2 medium sized onions sliced thin
2 tablespoons chopped green chillies
2 tablespoons chopped cilantro
1 teaspoon salt
1 teaspoon red chilli flakes
1/2 teaspoon red chilli powder
1 teaspoon whole cumin
1 teaspoon dried corriander seeds lightly crushed with your fingers
1 teaspoon kasoori methi (optional, but a recent delicious addition)
1 cup chickpea flour (besan)
1 cup cold water
Canola or Vegetable Oil for frying (about 2 cups)
- Harri Chutney
1 bunch cilantro washed and coarsely chopped
5-6 green chillis de stemmed (more if you like a kick)
1/2 cup lemon juice
4-5 whole red chillis or dried kashmiri chillis
6-8 cloves garlic
1 teaspoon whole cumin
1 teaspoon salt
Directions
- Pakoray
- Put all your ingredients in a prep bowl except for the water.(and oil of-course)
- Using one hand to slowly pour in the water, and other hand to mix, start making a batter out of the ingredients. I add water 1/3 cup at a time and mix well. You want the consistency of the batter to form a THIN coating around the veggies, so that when you lift up the veggies, they are coated and the batter just LIGHTLY drips off.
- Heat oil in a shallow frying. You can check if oil is hot enough, by dropping a single drop of the batter and seeing if it rises up immediately.
- Spoon out batter into 1-2 inch dollops into the hot oil. Sadly, I don’t know how else to explain this step, other than I use my hands to drop the batter straight into the oil and after many years of burnt finger tips I have learned to just do it well. Use a spoon if you are nervous! Fry until golden brown on one side and then flip – ONLY ONCE. I try not to flip back and forth because I have found that reduces the crunch and bite of the Pakoray.
- Take out with a slotted spoon, and place on paper towel to drain excess oil.
- Serve with a side of ketchup and harri chutney.
- Harri Chutney
- Put all ingredients into a blender and pulse until smooth. You may need to add the occasional splash of water to combine all ingredients and “move them”, but be careful to not add too much water.
So there you have it… the perfect afternoon snack for the glutton in you waiting to be fed.
Enjoy!
Areeba
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SubhanAllah! It was meant to be. Congratulations and good luck on the new chapter 🙂
I am new friend on your page. Just saw pakora recipe and feeling so proud I make pakoras the same way since I was 13 y old and my mom makes it differently aaaaanddd she( and everyone)thinks mine are betterðŸ˜