How to make vegetable pakora/পুই শাকের বড়া/ পাকোড়ার রেসিপি।

How to make vegetable pakora/পুই শাকের বড়া/ পাকোড়ার রেসিপি। 

I can recall my mum cooking pakora constantly. These were a staple for when visitors arrived unannounced, which trust me happened a considerable measure! They take minutes to cook and are lighter than the onion bhajis a great many people are utilized to. My child once portrayed them as meager outsiders as I was scooping them out of the fryer - they are fresh and spiky and a hodgepodge of shapes. 

I cook pakora in various distinctive routes, either with onion and potato or a blend of vegetables; onion, potato, aubergines and cauliflower. You can likewise make them with just cuts of aubergine or potato or even entire chillies. 

This is the fundamental pakora formula which is an extraordinary place to begin - make sure to season to your taste with to such an extent or as meager zest as you like.
How to Make vegetable Pakora
How To Make Vegetable Pakora

How do you make pakora batter?

Pakoras are one of my best 3 most loved take-out sustenances, close by pizza and french fries. As of recently I felt threatened by the madly superb vegetable pakoras from my nearby Indian eatery. I accepted I'd be frustrated on the off chance that I even endeavored to reproduce them at home. 

Out of sheer lethargy I've inspected a little assortment of solidified instant pakoras of late. I even had my eye on a 1kg. sack of them at Costco. Up until this point, each assortment I've attempted has been an aggregate disappointment. Indeed, they were disappointing to the point that they gave me the strength to take a stab at making my own.

All you'll require is: 

  • dried chickpeas (which you'll granulate into a flour. In the event that it's accessible, you can simply purchase chickpea flour.) 
  • a couple of vegetables: The Little Potato Company's Terrific Trio Creamer potatoes, spinach and onion 
  • intense flavors from entire coriander seeds and crisp cilantro 
  • an unobtrusive kick of warmth from red bean stew pepper chips
What is pakora made of?
Pakoras are made by taking a couple of fixings, for example, onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or stew pepper. They are likewise infrequently arranged with bread, buckwheat, groundnut, fish, or chicken. They are plunged in a hitter produced using gram flour and afterward rotisserie. The most well known assortments incorporate pyaaz pakora, produced using onion, and aloo pakora, produced using potato. Different varieties incorporate paalak pakora, produced using spinach, and paneer pakora, produced using paneer (delicate curds). Whenever onions, all alone, are set up similarly, they are known as onion bajji. A variety of pakora produced using wheat flour, salt, and minor bits of potato or onion (discretionary), is called twelve bariya (nūn = salt) regularly found in eastern Uttar Pradesh in India.

What is in a vegetable pakora?

These great veggie lover vegetable pakoras are singed to fresh brilliant dark colored flawlessness and presented with a light and rich cilantro sauce. The pakoras (or pakodas: delectable spiced Indian chickpea squanders), are loaded up with delicate cuts of Little Potatoes, onions, spinach, and cilantro. Toasted entire coriander seeds and red bean stew pepper chips include brilliant flies of flavor and simply the appropriate measure of warmth. They're basically idiot proof and take around 35 minutes to make.

My first endeavor wonderfully astounded me. My pakoras looked and tasted fundamentally the same as my most loved nearby eatery's adaptation. 

how to make pui shak pakora
How To Make Pui Shak Pakora

I sautéed some of Terrific Trio Little Potatoes nearby some onion, garlic. I prepared the part with turmeric, cumin, and salt. Off to the side I fricasseed the coriander seeds and bean stew pepper pieces. Cleaved up a bunch of child spinach and cilantro. At that point I made a player of chickpea flour and water prepared with turmeric, lemon squeeze, and salt. I chose to add some universally handy flour to give the player to give it more structure and body (you can preclude the flour in the event that you require the pakoras to be sans gluten, they'll wind up a touch all the more gently finished once they're cooked.) I collapsed the potatoes, onions, spinach, cilantro, and flavors into the hitter. At that point I broiled spoonfuls of the pakora hitter in hot oil, cooking 2-3 pakoras at once (I was utilizing a little thick-bottomed sauce skillet and around an inch of oil.)

How to make pui shak pakora

Poi saag pakoras are extremely tasty,spicy and firm snacks.It is anything but difficult to get ready and can be filled in as a starter or a break time nibble. It is set up by two methods.First strategy is to plunged the poi saag leaf is in zesty gram flour hitter and afterward broiled. Other is to blend slashed poi saag leaves in hot gram flour blend and after that seared. 
How to make pui shak pakora
How To Make Pui Shak Pakora


  • 250 gm poi saag clears out 
  • 100 gm gram flour 
  • 50 gm rice flour 
  • salt to taste 
  • 1 tsp ginger glue 
  • 1 tsp green chillies glue 
  • 1/2 tsp coriander powder 
  • 1/2 chillies powder 
  • 1/4 turmeric powder 
  • 1/2 tsp cumin powder 
  • 1/2 tsp dark pepper powder 
  • oil for profound fring 


  • Wash poi saag and slashed exceptionally well. 
  • In a bawl,mix all ingredients.If required at that point include some water and make a thick player. 
  • Warmth the oil in fring container on medium warmth.
  • To cheak if the oil is ready,put one drop of player in oil.The hitter should come up however not change shading. 
  • Take some pakoras blend and gradually drop in the fring container with the assistance of fingertips. 
  • Profound sear the pakoras until the point that both side are brilliant brown.Preparing the remaing pakoras similarly.

পুই শাকের বড়া/ পাকোড়ার রেসিপি। How to make vegetable pakora 


  • পুই শাক কুচি করা ২ কাপ
  • টালা জিরা গুড়া ১/৪ চা চামচ
  • ধনে গুড়া ১/৪ চা চামচ
  • মরিচ গুড়া ১ চা চামচ
  • হলুদ গুড়া ১ চা চামচ
  • লবণ স্বাদমত
  • বেকিং পাউডার ১/৪ চামচ
  • কর্ণফ্লাওয়ার ১/২ চা চামচ
  • চালের গুড়া ২ টেবিল চামচ
  • মসুর ডাল বাটা ১/২ কাপ
  • পানি সামান্য (যদি লাগে)
  • তেল 



  • একটা বাটিতে শাকগুলো দিয়ে  একে একে তেল ছাড়া উপরের সবগুলো উপকরণ দিয়ে নিতে হবে। য
  • খন পাকোড়ার শেপ দেওয়া যাবে তখন চুলায়  একটি প্যানে তেল দিয়ে তেলটি গরম করে পাকোড়াগুলো একে একে দিয়ে লালচে করে ভেজে নিতে হবে। 

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