Air-Frying Pakora: A Healthy Crunch?

Pakora is a popular Indian and Pakistani snack, or appetiser, traditionally deep-fried in oil. It is also known as bhaji or bhajiya and is usually made with chickpea flour and vegetables. However, it is possible to fry pakora in an air fryer, reducing the amount of oil and calories, and removing the mess of frying.

Air fryer pakora recipe

Pakora is a delicious vegetable fritter that is commonly sold by street vendors in India. It is also a popular snack and appetizer in Pakistan. Pakoras are traditionally deep-fried, but this air fryer version is healthier and safer.

Ingredients:

• 1/2 cup chickpea flour (also known as gram flour or besan)
• Spices (e.g. red chilli powder, coriander powder, turmeric, salt, carom seeds, asafoetida/hing, cumin, curry powder, cayenne pepper)
• Vegetables (e.g. sliced and chopped onions, spinach, garlic, red chilli, cilantro/coriander, cabbage, cauliflower, yellow potatoes)
• Water
• Oil (for greasing/spraying)
• Dipping sauce/chutney of your choice (e.g. mint cilantro chutney, tamarind chutney, yogurt dipping sauce)

Optional Ingredients:

• Rice flour or corn starch
• Baking soda
• Lemon juice

Method:

• Combine the chickpea flour, spices, and water in a large bowl to make a thick batter. You can also add baking soda for a fluffy texture. Let the batter sit for 10-15 minutes.
• Add your choice of sliced and chopped vegetables to the batter and mix well. You can also add some oil to make the pakoras softer inside.
• Preheat your air fryer to 350-400°F. Grease the air fryer basket or tray with oil or line it with greased parchment paper/baking molds.
• Place spoonfuls of the batter into the air fryer, leaving space between each pakora. Spray some oil on top.
• Air fry at 350-400°F for 12-18 minutes, flipping the pakoras halfway through. The pakoras are ready when they are golden brown and crispy.
• Serve hot with your choice of dipping sauce or chutney.

Tips:

• The batter should be thick and not runny to ensure crispy pakoras.
• If using root vegetables like potatoes, slice or dice them finely so they cook through.
• To make onion pakoras, add both sliced and chopped onions to the batter for a characteristic crispness and bulk.
• For a crispier texture, add a few tablespoons of rice flour or corn starch to the batter.

Pakora ingredients

Pakoras are bite-size vegetable fritters that are crispy and crunchy on the outside. They are a popular snack and appetiser in Indian and Pakistani cuisine and are traditionally deep-fried. However, they can also be made in an air fryer with just a spray of oil, reducing the calories and mess.

Pakoras are typically made with chickpea flour (known as besan in Hindi/Urdu) or gram flour and a variety of vegetables. The type of flour used can vary depending on regional preferences and availability. Chickpea flour is more commonly used in North Indian pakoras, while gram flour or rice flour is preferred in South Indian pakoras. Rice flour or cornstarch is often added to the batter to give the pakoras a crispy texture.

There are many variations of pakoras depending on the vegetables used. Here are some common types of pakoras and their ingredients:

• Onion Pakora: Made with sliced or grated onions, chickpea flour, spices, and herbs. Onion pakoras are one of the most popular types of pakoras.
• Aloo Pakora (Potato Fritters): Made with finely sliced or diced potatoes, chickpea flour, and spices.
• Spinach Pakora (Palak Pakora): Made with spinach leaves, chickpea flour, and spices.
• Green Chilli Pakora (Mirch Pakora): Made with green chillies, chickpea flour, and spices.
• Cauliflower Pakora: Made with finely chopped or grated cauliflower, chickpea flour, and spices.
• Cabbage Pakora: Made with shredded or finely chopped cabbage, chickpea flour, and spices.
• Sweet Corn Pakora: Made with sweet corn kernels, chickpea flour, and spices.
• Chicken Pakora: Made with chicken pieces, chickpea flour, and spices.

In addition to the main ingredients, various spices and herbs can be added to enhance the flavour and aroma of the pakoras. Common spices used include cumin, coriander, chilli powder or cayenne pepper, turmeric, fenugreek powder, garam masala, and carom seeds (ajwain). Fresh herbs such as coriander, mint, or curry leaves add a fresh hint of flavour and colour to the pakoras.

The process of making pakoras involves mixing the flour, spices, and vegetables with water to form a thick batter. This batter is then deep-fried or air-fried to create the crispy fritters. The cooking method and ingredients can be adjusted to personal preferences and dietary needs, making pakoras a versatile and customizable snack option.

Air fryer pakora cooking instructions

Ingredients

• 1 cup of sliced onions
• 1/4 cup of chickpea flour/gram flour/besan
• 1/2 cup of water
• 1/2 tsp of red chilli powder
• 1/2 tsp of cumin-coriander powder
• 1/4 tsp of turmeric
• 1/4 tsp of asafoetida/hing
• 1/2 tsp of ajwain/carom seeds
• 1/4 cup of fresh coriander leaves/cilantro, chopped
• 2 green chillies, finely chopped
• 2 tbsp of oil (or oil spray)
• Salt to taste

Optional Ingredients

• 1 medium potato, grated
• 1 cup of cabbage, sliced into thin long strips
• 1/2 cup of cauliflower, chopped
• 1/2 cup of diced yellow potatoes
• 1/2 red onion, chopped
• 1 clove of garlic, minced
• 1 tsp of curry powder
• 1 tsp of coriander powder
• 1/2 tsp of ground cayenne pepper (or more to taste)
• Ketchup or chutney to serve

Utensils

• Mixing bowls
• Air fryer
• Aluminium foil or baking moulds
• Cooking oil spray

Method

• Mix the dry ingredients in a large mixing bowl.
• Add the wet ingredients to the dry mixture and combine until you have a thick, sticky batter.
• If you are using potato, place the grated potato in a small amount of water to prevent browning.
• Add the vegetables to the batter and mix well.
• Preheat the air fryer to between 350-400°F (175-200°C).
• Grease the air fryer basket or a sheet of aluminium foil with cooking oil spray. If using foil, place it in the air fryer basket.
• Take a small spoon and scoop an equal amount of the mixture onto the foil or basket.
• Air fry at 350-400°F (175-200°C) for 10-15 minutes, turning the pakoras halfway through.
• If using foil, remove it halfway through cooking and place the pakoras directly on the air fryer basket.
• Continue to air fry for another 4-6 minutes, or until the pakoras are golden brown and crispy.
• Serve hot with chutney or ketchup.

Pakora nutrition facts

Pakoras are a popular snack in India, Pakistan, and Bangladesh. They are traditionally deep-fried fritters made with chickpea flour and vegetables. While delicious, this preparation method is messy and results in an unhealthy dish. Air-fried pakoras, on the other hand, are a healthier alternative that still retains the flavour of the traditional dish.

A single pakora contains 15 calories, 0.6 grams of fat, 0.6 grams of protein, and 2 grams of carbohydrates. The latter comprises 0.4 grams of sugar and 0.4 grams of dietary fibre, with the remainder being complex carbohydrates. Pakoras also contain 0.1 grams of saturated fat and no cholesterol. A serving of pakora (3.5 oz/100g) contains 287 calories, 11.1 grams of fat, 37.7 grams of carbohydrates, 10.7 grams of dietary fibre, 7.4 grams of sugar, and 11.3 grams of protein.

Pakoras are a good source of vitamin C, calcium, and iron, providing 10%, 10%, and 21% of your daily recommended intake, respectively. They also contain other vitamins and minerals, including vitamins A, K1, B1, B2, B9, and B12, potassium, and calcium.

Air-fried pakoras have 80% less fat and 70% fewer calories than their deep-fried counterparts, making them a healthier option. The amount of oil used in air-fried pakoras is minimal, and there is no mess from oil splatter.

Air fryer recommendations

Air fryers are a great alternative to deep-frying pakora, offering a healthier, less messy, and safer way to enjoy this popular Indian and Pakistani snack. Here are some recommendations to help you get the best results when making pakora in an air fryer:

Choose the Right Air Fryer:

• Any type of air fryer can be used, including the classic basket style, spaceship style, or oven-style models.
• The Philips XXL air fryer, with its basket-style design, is a good option.

Prepare the Batter:

• The key to crispy pakora is a thick batter that is not too liquidy. It should have a dough-like consistency.
• Combine chickpea flour (besan), rice flour, and spices in a large mixing bowl.
• For a crispier texture, add a few tablespoons of rice flour or cornstarch to the batter.
• If using baking molds, the batter can be thinner, but ensure it's not too runny.
• Let the batter rest for about 10-15 minutes before frying.

Vegetables:

• Pakora can be made with various vegetables, including onions, potatoes, cauliflower, spinach, cabbage, and more.
• For root vegetables like potatoes, finely slice or dice them to ensure they cook through.
• If using onions, add both sliced and chopped onions for the best texture.
• Avoid vegetables like tomatoes, zucchini, or other water-based vegetables as they may not work well in the air fryer.

Cooking Process:

• Preheat your air fryer to 350-355°F (175-180°C).
• Grease the air fryer basket or tray with cooking spray or line it with aluminum foil and grease it with cooking oil spray.
• Spoon the batter into the air fryer, leaving space between each pakora. Flatten them slightly.
• Mist the top of each pakora with cooking spray.
• Air fry for 8-10 minutes, then flip and cook for an additional 4-8 minutes, until golden brown and crispy.
• For baking molds, place them in the air fryer and cook for 3-5 minutes, then unmold and air fry directly on the basket/tray for another 2-4 minutes.
• For a crispier texture, add more sliced onions and an extra spray of oil.
• If using an oven, preheat to 350°F (180°C) and bake for 8-10 minutes, then flip and bake for another 4-5 minutes.

Serving:

• Pakora is best served hot with a dipping sauce like yogurt, mint cilantro chutney, tamarind chutney, or ketchup.
• It goes well with masala chai and is a perfect snack for a rainy day.

Frequently asked questions