By Krati Purwar
July 16, 2025
Pakoras go hand-in-hand with masala chai, especially during monsoon season. This ultimate combination sets the tone of the rainy day in India. Tap to see different kinds of pakoras you can enjoy with tea.
Cut onions into circles and dip them in a spiced batter of besan. Deep-fry pakoras until the crust is crispy and serve with chutney.
Dice (or slice) potatoes into small pieces and coat them generously with chickpea flour batter. Serve with ketchup.
Prepared in Rajasthan, mirchi pakoras can help you spice up your snacking game. Stuffed with potatoes, they are cherished with green coriander chutney.
Soaked moong dal is ground with spices, ginger, and green chillies. The batter is deep-fried in small portions, and you have crispy pakoras ready.
Cubes of paneer are dipped in spiced besan mixture and deep-fried until crispy and golden brown, which is the recipe for food coma.
The farmer's market gets flooded with greens like fenugreek leaves (methi). This is the best time to make methi pakoras.