Haryanvi Pakode
Veg
Vegan
Thick-battered, generously sized fritters of onion, potato, or paneer deep-fried in mustard oil — eaten on rainy evenings or as tea-time snacks with green chutney. Haryanvi pakode are larger and denser than their Punjabi counterparts, reflecting the community's hearty appetite.
Cuisines
Haryanvi
Best for
Breakfast
Lunch
Build a full meal around Haryanvi Pakode
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
1 cup | Gram Flour |
|
1 cup | Onion , thinly sliced |
|
1 cup | Potato , thinly sliced |
|
2 tablespoons | Cilantro , chopped |
|
2 teaspoons | Carom Seed |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
— | Salt , to taste |
|
— | Water , as needed |
|
— | Oil , for deep frying |
Instructions
- 1 In a large mixing bowl, combine gram flour, carom seeds, red chili powder, coriander powder, turmeric powder, garam masala, and salt.
- 2 Gradually add water to the dry ingredients, mixing to form a smooth, thick batter.
- 3 Add the sliced onions, potatoes, and chopped coriander leaves to the batter and mix well until all the pieces are coated.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Once the oil is hot, carefully drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan.
- 6 Fry the pakoras until they are golden brown and crispy, turning occasionally to ensure even cooking.
- 7 Remove the pakoras from the oil and drain on paper towels to remove excess oil.
- 8 Serve hot with green chutney or tomato ketchup.
Tips
For a spicier version, add finely chopped green chilies to the batter.