Ramadan in Pakistan is synonymous with pakoras. Whether its vegetable, chicken or daal (lentil) pakoras, they are a part of Iftar spread in most households. Pakoras are a popular street food of Pakistan and are sold by the dozens, specially in Ramadan as well as rainy season. These are fairly simple to make and the dry batter can be made well in advance, making these a quick snack item. I’m sharing the recipe of Pakora Platter today as part of my Ramadan series, which includes aloo (potatoes), gobhi (cauliflower) and paneer pakoras.

You can serve pakoras with green chutney or tamarind chutney alongside a hot cup of tea.
Recipe at a Glance
Split Gram/ Chickpea Flour (Besan)– Use fresh and good quality
Seasonings– Salt, Red chili flakes, Cumin Seeds, Garam Masala/ Mix Spice (optional)
Baking Soda- Always check for expiry
Water– Room temperature, to prepare batter
Vegetable Oil- Canola oil, Corn oil, etc; for frying
Vegetables– Potatoes, cauliflower/ gobhi, or any other veggie of choice; washed/ peeled/ sliced
Paneer- Cubed
Step by Step Process
- Prepare a medium consistency batter with water, chickpea flour, salt, seasonings & baking soda in a large mixing bowl.
- Dip veggies/ paneer in the batter and fry in a wok with hot oil at approximately 450 F.
- Serve hot with tamarind chutney or green chutney.
FAQs
Serving Suggestions
You can serve this pakora platter with various chutneys (sauce/dip) like tamarind chutney or green coriander chutney or even achaar (pickle).
Substitutions & Variations
You can use sliced egg plant, spinach leaves or even onion rings to make different kinds of pakoras from the same batter.
Storage and Make Ahead
You can make the dry mix and store, when frying, just add water.
You can refrigerate the prepared batter for a day but it will slightly deflate.
Pakora Platter
Pakoras, a popular street food of Pakistan- these are made by deep-frying vegetables or meat that have been dipped in a seasoned chickpea flour batter. The result is a crispy and flavorful treat that is enjoyed best with chutneys & tea.
Ingredients
- 1 cup Split Gram/ Chickpea Flour (Besan)
- ¾ teaspoon Salt
- ½ teaspoon Red chili flakes
- 1 teaspoon Cumin Seeds (Zeera)
- ½ teaspoon Garam Masala/ Mix Spice, optional
- A pinch Baking Soda
- 1 cup Water, approximately
- For frying- Vegetable Oil (canola, corn), as required
For Dipping
- Potato, peeled, thinly sliced *
- Cauliflower/ Gobhi, cut into florets, washed, dried
- Paneer, cubes
Instructions
- Place chickpea flour, salt, chili flakes, cumin seeds, mix spice and baking soda in a large mixing bowl.
- Add water gradually whisking until a medium consistency batter is obtained.
- Heat oil in a deep heavy bottom pot or wok.
- Oil should be fairly hot approximately 450 F.
- Dip each slice/ floret/ cube one by one and fry on medium-high heat for approximately a minute on each side until tender from inside and golden from outside.
- Serve hot with tamarind chutney or green chutney.
Notes
*vegetables like potatoes and egg plant soaked in water & dried on kitchen towel

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