I talked in my Ramadan article (read it here) about foods that I personally associate with Ramadan. Pakoras are one of those dishes! They’re a fried treat made with chickpea flour. Although they’re eaten all year round, during regular months, I rarely make them. They just taste right during Ramadan! Here is the recipe that I use at home.
- About 1.5 cups besan (chickpea flour)
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp turmeric powder
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tbsp ginger and garlic paste
- 2-3 tbsp chopped coriander
- 1 green chili, chopped
- ¼ cup to ½ cup onion, thinly sliced
- ¼ tsp baking soda
- Water as needed
- Oil for frying
Place all the dry ingredients in a bowl. Now slowly add water until a batter is made; not too thick and not too runny. This is a very basic recipe, and there is a lot of room for variation depending on what you prefer (ie., you can add more chili powder if you prefer it spicier). To amp up the taste, peel and thinly slice a potato. Coat it with the batter, then fry! You can also dip in spinach leaves or sliced eggplant. Fry in hot oil until golden brown.
What to eat it with
This tastes best with a turmeric or coriander dip (or just ketchup)! It’s also usually eaten with a refreshing glass of juice or good old tea.
Here’s a video of someone’s own recipe with a twist to give you a better idea of how it should look: