Mixed Pakora: Your Deliciously Perfect Companion In The Rains
Image Credit: Pakora is the ultimate Indian tea-time snack | Unsplash

Pakoras and rains make a perfect couple that always compliments each other. Among many kinds of fritters, Mixed Pakora is by far a hot favourite among pakora lovers. On top of it, this Mixed Pakora cooked in Konkani style may become your go-to recipe for making mouth-watering pakoras. The process of mixing all the spices and ingredients with onions instead of gram flour ensures crispness, firmness and zinginess in these pakoras. The corn added to the batter gives a unique sweet and chewy addition, while freshly ground coriander seeds and zeera give a nice aromatic flavour and tongue-tickling taste.

History Of Pakoras

Pakoras are an absolute favourite and a common presence throughout Southeast Asia. The word Pakora originates from the Sanskrit word, Pakvata, meaning cooked Vata or laddoo-like snacks. These crispy fritters are commonly made with gram flour, and vegetables like onions, brinjals and potatoes and flavoured with spices and coriander.  These are known by other names like Pikora, Bhaji or Pakura, Phulauri and Ponako. An instantly made recipe of pakora involves coating veggies with gram flour batter and a few spices and deep frying them until golden and crisp.

Varieties Of Pakora

Some popular varieties of pakora are Chana dal pakoras, Paneer pakoras, Moong Dal pakoras, Bread, Onion pakoras, Mirchi Pakoras, Chicken Pakoras, Aloo Pakoras and Prawn Pakoras. Pakoras have registered their importance throughout our culture. Mumbai-based food connoisseur Rushina Ghildiyal started Food Observance Day and even marked 30th July as Aloo Pakora which is celebrated since the last year.

Aloo pakora | Unsplash

Cooking: 15 minutes

Servings: 2-3


  • 3 medium-sized potatoes ( chopped)
  • 1 cup corn
  • 3 medium-sized sliced onions
  • 1 cup gram flour
  • 2 tbsp rice flour
  • 1 chilli chopped
  • 2 tbsp chopped chillies
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp zeera
  • 1 tsp coarsely ground coriander
  • 1 tbsp warm oil


  • Keep the sliced onions, chopped potatoes and chillies ready to use in the recipe.
  • In a pan, take sliced onions, add all the spices and salt to it and mix them well with the onions. Leave the onions aside for 2 minutes so that they release moisture.
  • Pro tip: Use your hands to mix and combine all these ingredients.
  • Then add chillies and chopped coriander to the onions and again mix nicely with the spices.
  • Add potatoes to it, and then corn and mix everything nicely.
  • Then add the gram flour little by little in two parts and combine it well with all the ingredients. 
  • Add chopped coriander to it and combine well.
  • Then add the rice flour immediately, and mix well.
  • Lastly, heat a tbsp of oil and add it.
  • Heat oil in a kadhai on low flame and slowly dip small portions of pakora batter in the oil.
  • Fry until golden and crisp on both sides.
  • Serve hot with chutney.

The incorporation of spices and the rest of the ingredients with onions ensures that flavour is enhanced and pakoras do not become soggy and lose flavour. Dip the crisp Mixed Pakora in green chutney and red sauce and enjoy every bite with the mesmerising downpour.