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Food & Beverages

Indulge in 10 Different Types of Pakoras this Monsoon

By Trishi Dhingra

Updated - July 30, 2021 12 min read

Monsoon season is code for hot and steaming pakoras. Not that we Indians need an excuse to indulge in these crispy, deep-fried treats, but it's nice how things work out. It's almost as if God couldn't create enough pakoras for all of us, so he devised an entire season solely dedicated to these delicious fritters. I mean, that's the only logical explanation, right?


Let's not go into the details and jump straight to the point. We all love garma-garam pakoras on a chilly rainy day. Well, I am here to make that experience even better. Now enjoy not one... but 10 different types of pakoras with me. Here are all the recipes. 


1. Paneer Pakoras

Cheese is fine and all, but paneer hits differently. Now imagine what this hot and steamy paneer fritter recipe will do to you. 

Image Courtesy: TheFoodXP



  • 200 g besan
  • 200 g paneer
  • 1 tsp salt
  • 1/2 tsp carom seeds
  • 2 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp baking soda
  • Oil for frying


  1. Cut fair size cubes of paneer and coat them with salt and chilli powder. Keep aside.
  2. In a bowl take besan, salt, coriander powder, red chilli powder, carom seeds and baking soda, and mix well.
  3. Now add water 1 tbsp at a time to make a batter. Make sure the consistency is somewhere in between thick and creamy.
  4. Whisk this mixture at least 150 times and keep folding the batter in between.
  5. Take a pan and heat ghee for frying. Keep the flame a medium-low.
  6. Once done, dip the paneer cubes in the batter and deep dry until golden brown.
  7. Serve with mint chutney and enjoy!



2. Fish Pakoras

With the goodness of omega-3 (courtesy of fish) and the deliciousness of pakoras, here's a recipe by Chef Niru Gupta you'll never move on from. 

Image Courtesy: Monica's Spicy Diary



  • 500 gm fish, filleted and cut into desired sized pieces
  • For marination:
  • 1 tbsp lemon juice
  • 1 tsp salt

For the batter:

  • 200 gm gram flour
  • Water
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp crushed cumin
  • 1 tsp salt
  • 1/4 tsp soda bi-carbonate
  • Oil for deep frying
  • Chaat masala


  1. Marinate the fish pieces in the lemon juice and salt for 15 minutes, wash and place in a colander to drain the water.
  2. Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carbonate.
  3. Coat each slice with the batter and deep fry.
  4. Sprinkle with chaat masala and serve with ketchup or chutney.



3. Moong Dal Pakoras

Moong dal pakoras with pudina (mint) chutney is a love affair you can benefit from this monsoon. Lucky for you, this recipe by Dassana Amit is here to help out. 

Image Courtesy: Whisk Affair



  • 1 cup yellow mung lentils (moong dal)
  • 1 or 2 green chillies, chopped roughly
  • 1/2 inch ginger, chopped
  • 1 pinch asafoetida (hing)
  • 1 tsp whole black pepper
  • 1 tsp coriander seeds
  • 1/8 cup water or as required
  • Salt as required
  • Oil for deep frying or shallow frying


  1. In a bowl, soak moong dal in enough water for about 3-4 hours or overnight. Drain the water and add them to the grinder.
  2. Add the chopped green chillies, ginger and asafoetida.
  3. Add water and grind to a smooth paste. You can add some more water if required.
  4. Coarsely crush the black pepper and coriander seeds in a mortar pestle.
  5. Add these to the ground moong dal batter. Add salt and mix well.
  6. Stir the batter vigorously for a few minutes.
  7. Now heat oil for deep frying in a pan.
  8. Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden.
  9. You will have to flip the pakoras a couple of times for even cooking.
  10. Serve the moong dal pakora hot or warm with mint chutney.



4. Bread Pakoras

You bread my mind. How can a piece on different types of pakora recipes miss out on bread pakoras? This one is courtesy of Hebbars Kitchen. 

Image Courtesy: Hebbar's Kitchen



For the Stuffing:

  • 3 potato / aloo (boiled & mashed)
  • 1 green chilli (finely chopped)
  •  ginger (finely chopped)
  • 1/4 tsp Kashmiri red chilli powder
  • 1/2 tsp amchur / dry mango powder
  • 2 tbsp coriander (finely chopped)
  • 1/2 tsp chaat masala
  • 1/4 tsp salt

For the Batter:

  • 1 cup besan/gram flour
  • 2 tbsp rice flour
  • 1/4 tsp Kashmiri red chilli powder
  • 1/2 tsp salt
  • Pinch of soda
  • 1/2 cup water or as required


  • 4 slices bread (white/brown)
  • 4 tsp green chutney
  • Oil for deep frying


  1. Firstly, in a large mixing bowl take 3 boiled potatoes.
  2. Add 1 green chilli, 1-inch ginger, 2 tbsp coriander, 1/4 tsp chilli powder, 1/2 tsp amchur and 1/2 tsp chaat masala.
  3. Combine all the ingredients well and aloo stuffing is ready.
  4. Further, spread 1 tsp of green chutney over the bread slice and cut it half.
  5. Spread a tbsp of prepared aloo stuffing over half slice of bread.
  6. Cover with another half slice and dip into besan batter covering both sides.
  7. Deep fry immediately into the hot oil.
  8. Splash oil over bread pakora and fry on medium flame flipping occasionally.
  9. Fry till the pakora turns golden and crisp.
  10. Finally, serve bread pakora with green chutney or tomato sauce.



5. Onion Pakoras

Also known as kandha bhajiya, onion/pyaaz pakoras are one of the most famous Indian snacks of all time. If you have a real hankering for it, this recipe by Swasthi from Indian Healthy Recipes will give you exactly what you need. 

Image Courtesy: Swasthi's Recipes



  • Two cups onion, thinly sliced
  • 1 1/4 cup besan/gram flour
  • 1 1/2 tbsp cornstarch
  • 3/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1/2 tsp ginger, finely chopped
  • 1/2 tsp carom seeds
  • 2 to 3 green chillies
  • 1 sprig of curry leaves
  • 10 mint leaves
  • 1/4 cup cashews
  • Oil for deep frying


  1. In a mixing bowl add thinly sliced onions, ginger, chillies, mint leaves, curry leaves and salt.
  2. Mix them thoroughly and keep squeezing the onions so they start leaving moisture. Set it aside.
  3. Now add besan, cornstarch, carom seeds, turmeric powder, salt and soaked cashews to the mix.
  4. Mix everything well. You get a dry batter.
  5. Now start adding 2 tbsp water at a time and mix. Make a moist dough.
  6. Avoid soggy doughs as they will absorb more oil making your onion bhajiyas taste bad.
  7. Now heat the oil for deep frying. Once hot, take a tbsp of this hot oil and pour into the batter and mix.
  8. Now make small balls out of the batter and let them sizzle in the pan.
  9. Take them out once golden-brown and serve hot.



6. Mirchi Pakoras

A fan of sweet and spicy? Here's a zesty mirchi pakora recipe by Dassana Amit to satiate your rainy day cravings. 

Image Courtesy: Masala TV



  • 6 to 7 medium to large green chillies 
  • Oil for deep frying, as required
  • 1 cup gram flour (besan)
  • 1/2 tsp carom seeds (ajwain)
  • 1/4 tsp red chilli powder or cayenne pepper
  • 1/4 tsp turmeric powder (ground turmeric)
  • 1/4 tsp garam masala powder
  • 1 pinch asafoetida (hing)
  • 1 pinch baking soda (optional)
  • Salt as required
  • Water as required, to make a thick flowing batter


  1. Prep the green chillies by rinsing them well in the water a few times. Wipe them dry with a clean kitchen towel and set them aside.
  2. In a mixing bowl take all the dry ingredients – gram flour, carom seeds, turmeric powder, red chilli powder, garam masala powder, asafoetida (hing), baking soda (optional) and salt as required.
  3. Add water in parts so as to form a thick flowing batter. Whisk for a couple of minutes to aerate the batter.
  4. Now slit the green chilli from one side. Keep the stem intact. Take care not to break the chillies. With a small spoon remove the seeds and the pith. 
  5. Dip the chilli in the batter. Evenly coat the mirch (chillies) with batter and also apply some batter inside the green chilli.
  6. Let the oil become medium hot. Then add the batter coated chillies in the medium hot oil.
  7. When one side is lightly golden and the batter has firmed up, gently turn it over with a slotted spoon.
  8. Continue to fry the second side.
  9. While serving sprinkle some chaat masala on them.



7. Lauki Pakoras

You may not know that bottle gourd, one of the most underappreciated vegetables, can also be turned into flavourful pakoras that you can enjoy on a rainy day. It's a tried and tested recipe from yours truly that is one hundred per cent healthy and tasty. 

Image Courtesy: Indian Recipes



  • 250 g Bottle gourd (Lauki), grated
  • 1 tsp crushed red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp Haldi
  • 1 tsp coriander powder
  • 1/2 tsp crushed and roasted cumin seeds
  • 2 tsp ginger garlic paste
  • 3 tbsp coriander, finely chopped
  • 1 onion, chopped
  • 1 tsp lemon juice
  • 1/2 tsp black pepper, crushed
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 tbsp besan (or more if needed)


  1. Strain the water from Lauki using a muslin cloth.
  2. Now in a bowl put together Lauki, crushed red chilli powder, garam masala, haldi, coriander powder, crushed and roasted carom seeds, salt, baking soda, black pepper and mix well.
  3. Now add ginger garlic paste and mix well again.
  4. Throw in the chopped onion, coriander and lemon juice. Mix well. 
  5. Now add besan one spoon at a time and make a super thick batter.
  6. Fry little balls of the batter and fry them until golden brown.
  7. Serve with green chutney or tomato sauce.



8. Chicken Pakoras

Craving chicken and pakoras? Well, let's combine both just like Nicky Corbishley did. Don't worry, you'll have the time of your life. 

Image Courtesy: Kitchen Sanctuary




  • 6 chicken thigh fillets - chopped into bite-size pieces (approx 500g)
  • 1 tbsp minced ginger
  • 1 green chilli - finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp dried coriander leaf
  • 1 tsp chilli flakes
  • 1 tsp ground fenugreek
  • vegetable oil for deep frying (approx 3-4 cups)
  • 1/2 tsp salt
  • 1/2 tsp garlic salt
  • 100 g gram flour 
  • 1 tbsp cornflour - cornstarch
  • 1/4 tsp bicarbonate of soda - (baking soda)
  • 180 ml water


  1. Place the chicken thigh pieces in a bowl.
  2. Add the minced ginger, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes and ground fenugreek. Mix together to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
  3. Heat the oil in a wok or large heavy-based pan over medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.
  4. Take the chicken out of the fridge and sprinkle on the salt, garlic salt, gram flour, cornflour and baking soda.
  5. Mix together to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream. You may not need all of the water.
  6. Add the chicken into the oil, one piece at a time, using a set of tongs. 
  7. Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
  8. Serve with sweet chilli sauce.



9. Aloo Pakoras

Usually a part of mix-veg pakoras in restaurants, aloo pakora is comfort food in the form of a popular Indian snack. What's better is this recipe comes from the kitchen of Tarla Dalal. 

Image Courtesy: Whisk Affair



  • 1 1/2 cup potatoes, sliced
  • 1 cup besan
  • 1 tbsp rice flour
  • 1 tsp chilli powder
  • Turmeric powder, a pinch
  • 1/4 tsp asafoetida
  • 1/2 tsp carom seeds
  • 1 tbsp finely chopped coriander
  • 1 tbsp warm oil
  • A pinch of baking soda
  • Salt to taste
  • Oil for deep frying


  1. Combine besan, rice flour, chilli powder, turmeric powder, asafoetida, carom seeds, coriander, warm oil, baking soda salt and water.
  2. Mix them well.
  3. Heat the oil in a deep non-stick pan, dip a few potato slices in the prepared batter and deep fry.
  4. Make sure you keep the flame to medium.
  5. Fry until golden brown and serve hot.



10. Prawn Pakoras

If seafood is your usual go-to dish, this prawn pakora recipe by Times Food will give you an evening monsoon snack unlike any other.

Image Courtesy: Times Food




  1. Start by deveining the prawns and then washing them nicely. Pat them dry and put them in a bowl.
  2. Add salt, red chilli powder and turmeric along with lemon juice. Let this mix marinade for 15 minutes.
  3. Add the rest of the ingredients into the bowl and mix it well.
  4. Add some water if you want the batter to be slightly thick. Meanwhile, heat some oil in a Kadhai and fry them one by one.
  5. Serve with a sweet and spicy chutney!



This monsoon, say yes to these different types of pakora recipes. 


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