Air Fryer Pakora Recipe
Indian cuisine is known for its savory dishes, and use of fresh vegetables and flavorful spices. Pakora is a delicious vegetable fritter that is commonly sold by street vendors on nearly every corner in India. They can be served with a variety of sauces, and make a great snack or appetizer. Wellness coach and recipe developer Miriam Hahn brings us this recipe for air fryer pakora and says, "Typical pakora is deep fried, but this air fryer version is just as delicious ... It's actually much easier too because once you have a batch cooking in the air fryer, it's hands off and [there's] no need to monitor a hot frying pan on the stove. One of my favorite things about this dish is how it makes a great snack, but also how it can be more of main dish if you pair it with a salad or soup. And another added bonus — it's naturally vegan and gluten-free." We think it pairs well with sautéed spinach soup or this roasted tomato soup.
Gather the ingredients for this air fryer pakora recipe
To make this recipe, hit up the produce aisle for some russet potatoes, spinach, a white onion, garlic, a red chili, cilantro, and lemon. "You can use any type of chili, but I love using a red Fresno chili for a pop of color," Hahn shares. Finally, you'll need some chickpea flour, water, cooking spray, and some basic spices — salt, coriander, cumin, and turmeric.
Prep the veggies
First, peel the potatoes and shred them with a grater, or can use the grating blade on your food processor. "They will start to turn brown during the time it takes to prepare the pakoras, but don't worry about it because you won't notice that after cooking," Hahn assures us. Then, chop the spinach and dice the onion, garlic, red chili, and cilantro.
Make the batter
To make the batter, pull out a large bowl and combine the flour, water, salt, coriander, cumin, turmeric, and lemon juice. Then, add in the potatoes, spinach, onion, garlic, chili, and cilantro until a chunky batter forms. "It will firm up nicely once it's cooked," Hahn remarks.
Cook and serve the pakora
Start by spraying the bottom of the air fryer basket. "I always use parchment paper liners when cooking with my air fryer because it makes clean-up a snap. I find that the batter will still stick to the parchment sheets, so it's a good idea to spray those if using," Hahn shares. Scoop out ¼ cup of the batter into the air fryer basket, leaving 1 to 2 inches between each one. You will most likely need to cook the pakoras in batches, depending on the size of your air fryer. Set the air fryer temperature to 400 F and cook for 15 to 18 minutes, until browned and crispy.
When you take them out of the air fryer, let them cool a few minutes and serve with a dipping sauce of your choice.
- 2 large russet potatoes
- 2 cups spinach
- ½ white onion
- 2 cloves garlic
- 1 red chili
- ¼ cup cilantro
- 2 ½ cups chickpea flour
- ¾ cup water
- 1 ½ teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- 1 teaspoon lemon juice
- Cooking spray
- Peel the potatoes, and shred them with a grater or in a food processor attached with the grating blade. Chop the spinach, and dice the onion, garlic, red chili, and cilantro.
- In a large bowl, combine the flour, water, salt, coriander, cumin, turmeric, and lemon juice. Once combined, stir in the potatoes, spinach, onion, garlic, chili, and cilantro until a batter forms.
- Spray the air fryer basket or parchment paper sheets, if applicable. Scoop out about ¼ cup of batter, and lay them into the air fryer with plenty of space in between. Cook them at 400 F for 15 to 18 minutes, or until crispy and browned. When done, let them cool for a few minutes, then serve them with your dip of choice.
| Calories per Serving | 164 |
| Total Fat | 8.6 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 17.8 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 2.0 g |
| Sodium | 195.1 mg |
| Protein | 4.0 g |
