add enough oil


Hi Friends! I am Vimala Lakshmi from cooking club17. I have been blogging since 2012 and I love cooking and baking. I am a home baker too and I take baking classes for beginners in India. I am a lover of food and I love to explore world cuisine. I have joined hands with you here to tell you something about our Indian cuisine. Indians are very fond of snacks. We like munching something with our evening tea/ coffee. Come, let’s fry some pakoras and bondas to enjoy with our family.

Recipe Source: I got this recipe from my mother which she got from her mother.

Notes: The beauty of this recipe is that you can make possible changes with the ingredients which are available in your region.

Garam masala
3-4 pieces, 1 inch cinnamon sticks
2 cloves
3 cardamom pods
Grind well to make a fine powder.

The flour we use to make these pakoras is basically made of chick peas (gram flour, besan). In some countries you may not get this flour, so you can alter this with fine yellow corn meal, because we can’t grind chick peas at our home grinder. There will be only a slight change in the texture but moreover no change in taste. If you can’t find chick pea flour locally, you can buy it in online stores.

Preparation time:
You can make these pakoras very quickly. No need to do any preparation.

Equipment required:
You need only a Frying pan and

Recipe 1:Cauliflower pakora

Cauliflower pakora

Servings: makes 1 bowl
Preparation time: 10 mins
Cooking time: 3-4 mins
Cooling time:


Note: you can use any vegetable or meat to make these pakoras.

1 cup / 11oz / 320g cauliflower florets, clean and cut into thin long strips
a pinch salt
a pinch turmeric powder
1/2 cup / 1 1/2oz / 43g gram (chickpea/garbanzo/besan) flour OR powdered yellow cornmeal
2 Tbsp / 1/2oz / 16g cornstarch (maizena, Aust/UK cornflour)
1/2 tsp paprika/ red chili powder
1/2 tsp ginger garlic paste
1/4 tsp garam masala
1/4 tsp ground cumin
1/4 tsp salt
1/4 cup water
oil for deep frying


Soak the cauliflower florets in a bowl of water with a pinch of salt and turmeric powder for 10 mins. Remove and drain them and cut into thin long strips.

Soak the cauliflower

In a clean bowl, add gram flour/ powdered cornmeal, cornstarch, paprika/red chili powder, cumin powder, ginger-garlic paste, garam masala and salt, and mix well.

add gram flour
Add cauliflower and mix with your hands to coat it well.

Add cauliflower

Add a little water and mix it with your hands until the mixture is moistened and the powder combines well with the cauliflower. Note: The mixture should not be watery and the consistency should be sticky.

Add a little water

Set aside for 5 mins and add enough oil to a frying pan that it’s about a quarter full, and heat till it reaches 200°F / 93°C. Now reduce the heat and put the battered cauliflower into oil and fry them till golden brown.

fry them till golden brown

Recipe 2: Chicken pakora

Chicken pakora

Servings: makes 1 bowl
Preparation time: 10 mins
Cooking time: 5-7 mins

NOTE: You can replace chicken with meat, fish or shrimp. If you are using fish or shrimp avoid thyme and use aniseed instead.


1 cup finely minced chicken (uncooked)
1/2 tsp ginger-garlic paste
1/2 tsp paprika/red chili powder
1/4 tsp ground cumin
pinch of pepper
Salt to taste
1/4 tsp turmeric powder
1/4 cup / 3/4oz / 22g gram (chickpea/garbanzo/besan) flour OR powdered corn meal
1 Tbsp / 1/4oz / 8g cornstarch (maizena, Aust/UK cornflour)
1/4 tsp garam masala
pinch of thyme
Oil for deep frying


Place the minced chicken in a bowl.

Place the minced chicken in a bowl

In another bowl add chick pea flour / powdered corn meal, ginger-garlic paste, paprika / red chili powder, cumin, pepper, turmeric powder, garam masala, thyme, corn starch , and salt. Mix the powders well to combine. Add them to the minced chicken and mix well.

The moisture in chicken is enough to coat the powders all over or sprinkle some water to coat the powders in chicken mixture.

chicken mixture

Set it aside for 5 mins. Pour sufficient oil into the pan so it’s about half full and heat till it reaches 200°F / 93°C and reduce the flame to medium heat.

Take some chicken mixture and put them here and there by pinching with hands in hot oil. Fry them for 4-5 mins till it cooks well and reaches golden brown colour. Enjoy the piping hot pakoras with Tea/ coffee.

Recipe 3:RAVA BONDA ( semolina fritters)


Servings: 10-15 fritters
Preparation time: 30 minutes
Cooking time: 3 minutes


3/5 cup / 100g semolina
2/5 cup / 6 Tbsp / 50g all-purpose (plain) flour
1 Tbsp crushed nuts
Pinch cardamom powder
2 Tbsp condensed milk
1/2 cup / 100g granulated sugar
pinch salt
1/4 cup / 75g / 1 small mashed ripe banana
1/3 cup / 80ml water


In a large bowl add semolina and water mix well and set aside for 20 mins till the semolina absorbs water completely and bloom well.

Now add in sugar, flour, crushed nuts, cardamom powder, condensed milk, salt, mashed banana mix well with a balloon whisk without any lumps. Set aside for 10 more minutes.

Pour sufficient oil into the pan so it’s about three-quarters full and heat till it reaches 200°F / 93°C. Now use an ice cream scoop or a small ladle and pour lumps of the batter into the oil.

The bondas will cook immediately and puff up. Gently turn them over and cook well on both sides. The flame should be medium heat or it will crisp outside and be raw inside. When the bondas are fried, drain them on absorbent paper and serve hot.

Storage & Freezing Instructions/Tips:
You can grind the garam masala and store in an airtight container for over 6 months.
If chick pea flour isn’t available you can use corn meal by grind them into fine powder.
You can keep the batter/mixture in fridge for 2-3 days. Keep them outside for an hour before frying.

Additional Information:
This is the traditional evening snack for Indians. You can substitute and vegetables or meat to make this recipe. We south Indians will prepare this snack for lunch too. The pakoras will go well with sambhar rice and curd rice. These fritters and pakoras has its own position in a South Indian wedding meal.

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