Pakoda
Crispy chickpea flour fritters flavored with fresh green chillies, ginger, and warm spices, finished with scattered coriander leaves.
TOTAL TIME
31 min
ACTIVE TIME
31 min
QUANTITY
~1.6 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/14
Ingredients0/13 gathered · 4 servings
2piece
3piece
15g
200g
1tsp
1tsp
1tsp
0.5tsp
1tsp
1l
20g
110ml
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 15g | — | — | |
| 4 | | 200g | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1l | — | — | |
| 11 | | 20g | — | — | |
| 12 | | 110ml | — | — | |
| 13 | | 0.5tsp | — | — |
Tools14 items
Serveware1 item
Procedure25 steps
1 of 25
Peel the onions, discarding the papery skins.
White onion · 2 piece
⏱ 1 min
ResultPeeled onion3 of 25
Slice the halved onions thinly across the grain into half-rings.
⏱ 2 min
ResultSliced onions5 of 25
Slice the green chillies into thin rounds.
Fresh green chillies · 3 piece⏱ 1 min
ResultSliced green chilliesused in step 156 of 25
Roughly chop the coriander leaves and set aside.
Coriander leaves · 15 g⏱ 1 min
ResultChopped coriander7 of 25
Transfer the chopped coriander leaves into a small bowl and set aside.
⏱ 10s
ResultChopped corianderused in step 298 of 25
Measure the chickpea flour into a large mixing bowl.
Chickpea flour · 200 g
⏱ 20s
ResultChickpea flour9 of 25
Add the turmeric to the chickpea flour and stir briefly to combine.
Turmeric · 1 tsp⏱ 1 min
ResultTurmeric-seasoned flour10 of 25
Add the ajwain to the spiced flour and stir to combine.
Ajwain · 1 tsp⏱ 30s
ResultAjwain-seasoned flour11 of 25
Add the cumin seeds to the flour mixture and stir to combine.
Cumin seeds · 1 tsp⏱ 30s
ResultCumin-spiced flour12 of 25
Add the chilli powder to the spiced flour with cumin seeds and stir to combine.
Chilli powder · 0.5 tsp⏱ 30s
ResultChilli-spiced flour13 of 25
Add the salt and stir everything together until the spices are evenly distributed through the flour.
Salt · 1 tsp⏱ 1 min
ResultUniform spiced flour mixture14 of 25
Tip the sliced onions into the spiced flour mixture and stir to coat.
⏱ 20s
ResultSliced onions and uniform spiced flour mixture15 of 25
Add the sliced green chillies to the flour mixture with onions and stir to combine.
⏱ 20s
ResultSliced onions and uniform spiced flour mixture and sliced green chillies16 of 25
Rinse the fresh ginger under cold running water.
Fresh ginger · 20 g
⏱ 30s
ResultRinsed ginger17 of 25
Transfer the rinsed ginger from the colander onto the chopping board.
⏱ 5s
ResultRinsed ginger18 of 25
Peel the rinsed ginger with a peeler or the edge of a spoon.
⏱ 1 min
ResultPeeled ginger19 of 25
Grate the peeled ginger on the fine side of a grater.
⏱ 1 min
ResultGrated Fresh Gingerused in step 2220 of 25
Pour the neutral oil into a deep saucepan. It should come no more than halfway up the sides.
Neutral oil · 1 l
⏱ 20s
ResultNeutral oil21 of 25
Place the saucepan over a high heat and bring the oil up to frying temperature (about 180 °C).
⏱ 8 min
ResultHot oil22 of 25
Add the grated fresh ginger to the flour mixture with onions and chillies and stir to combine.
⏱ 20s
ResultUniform spiced flour mixture23 of 25
Toss the flour mixture with the vegetables together thoroughly so everything is evenly coated.
⏱ 1 min
ResultTossed chickpea flour mixture24 of 25
Add the water gradually, stirring constantly, until a thick batter of dropping consistency forms that just holds the vegetables together.
Water · 110 ml⏱ 2 min 30s
ResultPakoda batter25 of 25
Drop spoonfuls of batter into the hot oil and deep-fry, turning occasionally, until golden and crisp all over.
⏱ 4 min 30s
ResultFried pakodaTotal Time31 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Peel the onions, discarding the papery skins.⏱ 1 minResultPeeled onion |
| 2 | Peeled onionstep 1 | | Halve each peeled onion from root to tip.⏱ 30sResultHalved onions |
| 3 | Halved onionsstep 2 | | Slice the halved onions thinly across the grain into half-rings.⏱ 2 minResultSliced onions |
| 4 | Sliced onionsstep 3 |  | Transfer the sliced onions into a large mixing bowl.⏱ 10sResultSliced onionsused in step 14 |
| 5 | 3 piece | | Slice the green chillies into thin rounds.⏱ 1 minResultSliced green chilliesused in step 15 |
| 6 | 15 g | | Roughly chop the coriander leaves and set aside.⏱ 1 minResultChopped coriander |
| 7 | Chopped corianderstep 6 | | Transfer the chopped coriander leaves into a small bowl and set aside.⏱ 10sResultChopped corianderused in step 29 |
| 8 | 200 g | | Measure the chickpea flour into a large mixing bowl.⏱ 20sResultChickpea flour |
| 9 | 1 tsp | | Add the turmeric to the chickpea flour and stir briefly to combine.⏱ 1 minResultTurmeric-seasoned flour |
| 10 | 1 tsp | | Add the ajwain to the spiced flour and stir to combine.⏱ 30sResultAjwain-seasoned flour |
| 11 | 1 tsp | | Add the cumin seeds to the flour mixture and stir to combine.⏱ 30sResultCumin-spiced flour |
| 12 | 0.5 tsp | | Add the chilli powder to the spiced flour with cumin seeds and stir to combine.⏱ 30sResultChilli-spiced flour |
| 13 | 1 tsp | | Add the salt and stir everything together until the spices are evenly distributed through the flour.⏱ 1 minResultUniform spiced flour mixture |
| 14 | Sliced onionsstep 4 | | Tip the sliced onions into the spiced flour mixture and stir to coat.⏱ 20sResultSliced onions and uniform spiced flour mixture |
| 15 | Sliced green chilliesstep 5 | | Add the sliced green chillies to the flour mixture with onions and stir to combine.⏱ 20sResultSliced onions and uniform spiced flour mixture and sliced green chillies |
| 16 | 20 g | | Rinse the fresh ginger under cold running water.⏱ 30sResultRinsed ginger |
| 17 | — | | Transfer the rinsed ginger from the colander onto the chopping board.⏱ 5sResultRinsed ginger |
| 18 | — | | Peel the rinsed ginger with a peeler or the edge of a spoon.⏱ 1 minResultPeeled ginger |
| 19 | — | | Grate the peeled ginger on the fine side of a grater.⏱ 1 minResultGrated Fresh Gingerused in step 22 |
| 20 | 1 l | | Pour the neutral oil into a deep saucepan. It should come no more than halfway up the sides.⏱ 20sResultNeutral oil |
| 21 | — | | Place the saucepan over a high heat and bring the oil up to frying temperature (about 180 °C).⏱ 8 minResultHot oil |
| 22 | Grated Fresh Gingerstep 19 | | Add the grated fresh ginger to the flour mixture with onions and chillies and stir to combine.⏱ 20sResultUniform spiced flour mixture |
| 23 | — | | Toss the flour mixture with the vegetables together thoroughly so everything is evenly coated.⏱ 1 minResultTossed chickpea flour mixture |
| 24 | 110 ml | | Add the water gradually, stirring constantly, until a thick batter of dropping consistency forms that just holds the vegetables together.⏱ 2 min 30sResultPakoda batter |
| 25 | Pakoda batterstep 24 | | Drop spoonfuls of batter into the hot oil and deep-fry, turning occasionally, until golden and crisp all over.⏱ 4 min 30sResultFried pakoda |
| Total Time | 31 min | ||
Serving
- Lift the fried pakoda out with a slotted spoon and drain on a plate lined with kitchen paper.
- Arrange the drained pakoda in a single layer on a serving plate.
- Scatter the chaat masala evenly over the arranged pakoda.
- Scatter the chopped coriander leaves over the pakoda to garnish.
Nutritionper serving
Estimated · pre-cooking · 92% ingredients covered
| Nutrient | Per serving |
|---|---|
| 431kcal | |
| 11g | |
| 27g | |
| 2g | |
| 38g | |
| 8g | |
| 7g | |
| 106mg |
Ingredients0/13
Tools0/14
Recipe
Pakoda
Crispy chickpea flour fritters flavored with fresh green chillies, ginger, and warm spices, finished with scattered coriander leaves.
What you’ll doYou will prep onions, chillies, coriander and ginger, then mix them into a spiced chickpea flour batter. Heat oil to 180 °C, drop spoonfuls of batter into it, and fry until golden. Drain on kitchen paper, then finish with chaat masala and fresh coriander.
Serves4
Total31 min
LevelMedium
Ingredients
- White onion2 piece
- Fresh green chillies3 piece
- Coriander leaves15 g
- Chickpea flour200 g
- Turmeric1 tsp
- Ajwain1 tsp
- Cumin seeds1 tsp
- Chilli powder0.5 tsp
- Salt1 tsp
- Neutral oil1 l
- Fresh ginger20 g
- Water110 ml
- Chaat masala0.5 tsp
Tools
Mixing bowlTongsSaucepanServing plateSmall bowlLarge mixing bowlChef's knifeSlotted spoonColanderGraterPeelerPlateKitchen paperChopping board
Method
1
Peel the onions, discarding the papery skins.
1 minChopping board, Chefs knifeWhite onion · 2 piece
2
Halve each peeled onion from root to tip.
30sChopping board, Chefs knifePeeled onion · step 1
3
Slice the halved onions thinly across the grain into half-rings.
2 minChopping board, Chefs knifeHalved onions · step 2
4
Transfer the sliced onions into a large mixing bowl.
Result · Sliced onions · used in step 14
10sMixing bowlSliced onions · step 3
5
Slice the green chillies into thin rounds.
Result · Sliced green chillies · used in step 15
1 minChopping board, Chefs knifeFresh green chillies · 3 piece
6
Roughly chop the coriander leaves and set aside.
1 minChopping board, Chefs knifeCoriander leaves · 15 g
7
Transfer the chopped coriander leaves into a small bowl and set aside.
Result · Chopped coriander · used in step 29
10sSmall bowlChopped coriander · step 6
8
Measure the chickpea flour into a large mixing bowl.
20sLarge mixing bowlChickpea flour · 200 g
9
Add the turmeric to the chickpea flour and stir briefly to combine.
1 minLarge mixing bowlTurmeric · 1 tsp
10
Add the ajwain to the spiced flour and stir to combine.
30sLarge mixing bowlAjwain · 1 tsp
11
Add the cumin seeds to the flour mixture and stir to combine.
30sLarge mixing bowlCumin seeds · 1 tsp
12
Add the chilli powder to the spiced flour with cumin seeds and stir to combine.
30sLarge mixing bowlChilli powder · 0.5 tsp
13
Add the salt and stir everything together until the spices are evenly distributed through the flour.
1 minLarge mixing bowlSalt · 1 tsp
14
Tip the sliced onions into the spiced flour mixture and stir to coat.
20sLarge mixing bowlSliced onions · step 4
15
Add the sliced green chillies to the flour mixture with onions and stir to combine.
20sLarge mixing bowlSliced green chillies · step 5
16
Rinse the fresh ginger under cold running water.
30sColanderFresh ginger · 20 g
17
Transfer the rinsed ginger from the colander onto the chopping board.
5sChopping board
18
Peel the rinsed ginger with a peeler or the edge of a spoon.
1 minChopping board, Peeler
19
Grate the peeled ginger on the fine side of a grater.
Result · Grated Fresh Ginger · used in step 22
1 minChopping board, Grater
20
Pour the neutral oil into a deep saucepan. It should come no more than halfway up the sides.
20sSaucepanNeutral oil · 1 l
21
Place the saucepan over a high heat and bring the oil up to frying temperature (about 180 °C).
8 minSaucepan
22
Add the grated fresh ginger to the flour mixture with onions and chillies and stir to combine.
20sLarge mixing bowlGrated Fresh Ginger · step 19
23
Toss the flour mixture with the vegetables together thoroughly so everything is evenly coated.
1 minLarge mixing bowl, Tongs
24
Add the water gradually, stirring constantly, until a thick batter of dropping consistency forms that just holds the vegetables together.
2 min 30sLarge mixing bowlWater · 110 ml
25
Drop spoonfuls of batter into the hot oil and deep-fry, turning occasionally, until golden and crisp all over.
4 min 30sSaucepanPakoda batter · step 24
26
Lift the fried pakoda out with a slotted spoon and drain on a plate lined with kitchen paper.
1 minPlate, Kitchen paper, Slotted spoonFried pakoda · step 25
27
Arrange the drained pakoda in a single layer on a serving plate.
30sServing plateDrained pakoda · step 26
28
Scatter the chaat masala evenly over the arranged pakoda.
20sServing plateChaat masala · 0.5 tsp
29
Scatter the chopped coriander leaves over the pakoda to garnish.
Result · Pakoda
20sServing plateChopped coriander · step 7
Printed 11 October 2026