Ramadan is coming up and what’s more of an iconic Pakistani iftaar food than pakoray?! These are super delicious and easy to make and totally foolproof. The only thing I would change which I’ll adjust in the recipe (the video wont have the updated version of the recipe but you can still follow along with the steps if you need to see the steps visually) is the amount of spices in the first batch of aloo pakoray. I ended up sprinkling some salt after they came out of the oil but I think if the spices were adjusted to the same amount as the onion version it would be even better. So I’m making that adjustment in the recipe below! You can also double the recipe and freeze the excess. Then when you’re in the mood for some hot pakoray, you can air fry them to get them crispy again! This way you don’t have to make pakoray while fasting and you can have an easy iftaar meal.

Ingredients:

• 1 1/2 cups Besan (chickpea flour)
• 2 tsp cayenne
• 2 tsp crushed red pepper
• 2 tsp Kashmiri red chili powder
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp chaat masala
• 2 tsp salt
• 1/4 tsp black pepper
• 1 tsp tumeric
• 1/4 tsp baking soda
• 1/8 tsp baking powder
• 2 tbsp ginger garlic paste
• 4 tbsp cornstarch
• 2 tbsp rice flour
• 1/2 cup of Onion puree
  • 1 cup sliced onions and 2 tbsp water blended together
• 1 cup water + 1 tbsp- 2 tbsp water
• 1 potato cut into slices
• 2 cups sliced onions
• 1/2 cup diced potatoes
• 1/3 cup cilantro
• 1/4 cup thai green chilies (these are really spicy so adjust accordingly or even omit if you can’t handle spice!)

Directions:

1. In a large bowl sift besan, add spices, cornstarch, rice flour and mix well.
2. in a food processor add 1 cup sliced onions, 2 tbsp water and puree. (Should be roughly 1/2 cup but more or less is ok)
3. Add this to the dry ingredients along with 2 tbsp ginger garlic paste and mix.
4. Slowly add water and mix well until well combined and thick batter forms.
5. Take out ~ 1 cup of batter into another bowl.
6. In to the smaller bowl add sliced potatoes and coat well.
7. Into the bigger bowl of pakora batter add sliced onions, cilantro, diced potato, minced thai green chilies and mix well.
8. Heat oil on medium/ medium high heat.
9. Add sliced potatoes dipped in the pakora batter into the oil and fry for a few minutes until golden brown and crispy. (Add the leftover batter into the onion pakora batter and mix well.
10. For the second pakora batter use two spoons to scoop and drop the batter into the hot oil. (See video for technique)
11. Fry on both sides until golden brown and crispy.
12. Enjoy hot with chutneys and tamarind sauce!