Nandani Sarin
Choose the right green chillies
Pick thick, mildly spicy green chillies for the perfect balance of heat and flavor
Remove seeds (optional)
If you prefer less spice, slit the chillies and remove the seeds carefully
Prepare the batter
Mix gram flour (besan) with a bit of rice flour, salt, turmeric, red chilli powder, and carom seeds (ajwain). Add water to make a thick batter
Stuff the chillies (optional)
You can stuff the chillies with spiced mashed potatoes or cheese for added flavor
Dip and coat well
Dip the chillies in the batter and make sure they’re fully coated
Fry until golden
Deep fry the coated chillies in hot oil until they turn crispy and golden brown
Serve hot
Enjoy your spicy pakoras with mint chutney or tamarind sauce and a hot cup of tea while it rains