Chickpea Pakora

Chickpea pakora is traditionally a round or oval shape fritter resembling falafel, made primarily with pureed split hulled beans or dals with onion, herbs and seasonings in the Indian kitchen. Chickpeas are one of the most versatile legumes (or beans) and may be used in a myriad of ways ranging from appetizers, entrees, and even desserts (made with chickpea flour, known as besan halwa).

1/2 cup hulled split chickpeas
1/8 cup hulled split black beans
1/2 teaspoon chopped ginger
3/4 teaspoon salt or to taste
1 small onion, chopped
1/4 cup chopped coriander leaves
Vegetable oil for deep-frying

1) To prepare the batter for these fritters simply follow the same steps (#1 and #2) given for the Dahi Vada recipe posted on August 18, 2008 on Nani’s Indian Cooking blog. The batter can be made the evening before and kept covered in the refrigerator until needed.
2) Transfer the mixture to a bowl and add a generous pinch of baking powder and set aside at room temperature for 30 minutes. Add onion, chopped coriander leaves, 1 tablespoon semolina (sooji) and additional water if necessary to form a batter just thin enough to drop from a spoon. Stir to mix thoroughly and adjust the seasonings.
3) Heat oil in a large cast-iron skillet (preferably a wok) and gently drop a heaping teaspoonful batter for each fritter onto the heated oil and fry a few fritters at a time until crisp or approximately 4 to 6 minutes.
4) Drain on paper towels and repeat the process until all the fritters are deep-fried. Serve warm with chutney or tomato based dipping sauce.

Yield: 30-45 Chickpea Fritters.

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One Comment on “Chickpea Pakora”


  1. […] posted on this blog dated June 8, 2012. To make these fritters simply follow the recipe given for Chickpea Pakora on this blog posted on August 19, 2008.  Below I would like to share two […]


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