Gluten Free Indian Pakoras
Crispy, golden, and packed with warm spice, these fritters are the kind of snack that disappears from the plate before you've even sat down. The batter is built entirely on chickpea flour — naturally grain-free and wonderfully nutty — so there's no wheat flour swap required and no compromise on texture. Cumin, coriander, turmeric, cayenne, and fresh ginger layer up into a deeply aromatic coating that clings to thinly sliced onion and bright cilantro in every single bite. The key is getting that oil to a steady 350°F and frying in small batches, which gives you that shatteringly crisp exterior without any greasiness. A five-minute rest after mixing lets the onion soften just enough and the batter tighten up, which makes a real difference in the final crunch. Serve them straight off the rack with mint or tamarind chutney and a squeeze of lemon, and they're genuinely restaurant-quality. This recipe makes four servings, but don't be surprised if it goes faster than that.
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Learn more →Ingredients
4 servings
For the batter
- 1 ½ cups chickpea flour (besan)
- ½ tsp baking soda
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ cup water, plus more as needed
- 1 large yellow onion, halved and thinly sliced
- 2 green chilies, finely chopped
- ½ cup fresh cilantro leaves, roughly chopped
- 1 tsp fresh ginger, finely grated
For frying
- 4 cups neutral oil, for frying (such as canola or sunflower)
For serving
- mint chutney or tamarind chutney, for serving (optional)
Can be omittedtamarind chutney
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the chickpea flour, baking soda, cumin, coriander, turmeric, cayenne, and salt until evenly combined.
- 2
Add the water a little at a time, stirring until a thick, paste-like batter forms — it should cling to the back of a spoon and hold its shape when dropped; add an extra tablespoon or two of water if it seems too stiff.
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