Onion & Potato Pakoras
Crisp gram-flour fritters with onion, potato and spinach. Made for rainy afternoons and a cup of chai.
Ingredients
Equipment: Heavy-based pan
Method
Mix besan with salt, spices and water into a thick batter that coats a spoon.
Fold in onion, potato, spinach and chilies.
Heat oil to 175°C (350°F). Drop in spoonfuls of batter, a few at a time.
Fry, turning, until deep golden and crisp. Drain on paper.
Cooking tips
- Test the oil with a drop of batter: it should rise within 2 seconds.
- Frying too many at once drops the oil temperature and makes them greasy.
Substitutions
- Ajwain → cumin seeds
Serve with
Doodh patti chai with imli and green chutney.
Storage
Best fresh. Leftovers keep 1 day in the fridge.
Reheating
Air-fry or bake at 200°C (400°F) for 5 minutes to re-crisp.
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
You might also cook
PakistaniChana Chaat
Tangy chickpea salad with potato, onion, tomato and tamarind chutney. The iftar favourite that works any afternoon.
PakistaniAloo Gobi (Dry-Style Potato and Cauliflower Masala)
A dry, gently spiced curry of potato and cauliflower with cumin, turmeric and fresh ginger. Easy to make in one pan and good with hot roti for a weekday lunch.
PakistaniAloo Paratha
Whole-wheat flatbread stuffed with spiced mashed potato and griddled in ghee until crisp in spots.
PakistaniMasoor Daal with Tarka
Red lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.
Pakistani kitchen
PakistaniMutton Chops Masala (Pressure-Cooked Lamb Chops in Thick Onion-Yogurt Masala)
Mutton chops are marinated, pressure-cooked until soft, then finished in a thick, glossy masala that clings to the bone. A good Sunday dinner with naan or rice.
Tawa Naan (Soft Yogurt Naan Cooked on a Griddle)
Soft, bubbly naan made with yogurt and milk, cooked on a hot tawa or in the oven. A dependable flatbread for karahi, daal and kababs, no tandoor needed.
PakistaniChicken Corn Soup
A thick, gently peppery soup of shredded chicken, sweet corn and silky egg ribbons, in the style of Pakistani Chinese restaurants. Easy to make at home on a cold evening.
Kulcha (Oven-Baked Yogurt Bread with Nigella and Sesame)
Soft, fluffy round breads made with yogurt and milk, topped with nigella and sesame and brushed with butter. They bake in a hot home oven and go well with chanay, daal or any curry.