Evening Pakora Platter with Chai
A mixed platter of crisp gram-flour battered onion, potato and spinach pakoras, a favourite rainy-evening snack in Chandigarh homes with hot chai.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Deep frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 13 g
- carbs
- 26 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 240 kcal
Instructions
- 1
Mix gram flour, chilli powder, carom seeds, turmeric, salt and water into a thick batter.
- 2
Dip the onion slices into the batter. Mix well so they are evenly coated in loose clusters.
- 3
Dip the potato slices and whole spinach leaves separately into the batter until well coated.
- 4
Heat oil in a deep pan until it is hot.
- 5
Fry the onion pakoras (spiced fritters) in batches until golden and crisp. Drain them well.
- 6
Fry the potato and spinach pakoras in separate batches. Drain them on paper towels.
- 7
Place all pakoras on a platter. Serve right away with green chutney and hot masala chai (spiced tea).
Chef's tips
Keep the batter thick rather than runny. This makes the pakoras crisp instead of oily.
Ingredient substitutions
- spinach leaves → sliced eggplant or cauliflower florets
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Adding too many pakoras to the pan at once, which cools the oil and makes them soggy.
Serving suggestions
Cooked Evening Pakora Platter with Chai?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Chandigarh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
