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Easy Gluten Free Plain Pakora Recipe

Updated on July 5, 2015
Crispy and yummy plain pakoras served
Crispy and yummy plain pakoras served | Source

How many stars for this Recipe

5 stars from 1 rating of Easy Gluten free plain pakora

The idea of plain pakora came to my mind when my husband declared he dislikes the taste of onions and potato in regular pakoras yet he wants to enjoy the crispy appetizer with all the goodness of gluten free gram flour same as besan flour. It was then I decided to give plain pakora a try. A pakora sans onion and potato; sounds novel but it turned out to be so good even our picky toddler likes them. Give this recipe a try and you will become a fan of... Plain Pakora.

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Serves 6
Mix well to break lumps
Mix well to break lumps
Smooth besan batter
Smooth besan batter
Click thumbnail to view full-size

Ingredients of Plain Pakora are usually found in every pantry

  • 1 cup Besan Flour, same as chick pea flour or gram flour
  • 1 tsp salt
  • A pinch of Red chilli powder, or to taste
  • A pinch of black cumin seeds, optional
  • 1/4 tsp Chaat masala, optional
  • 1 pinch parsley flakes
  • 1/4 tsp Baking soda
  • 2 cup cooking oil, canola or vegetable oil


  1. Mix besan flour,salt,chilli powder,baking soda,parsley flakes,cumin seeds with 1 cup or more of water to form a smooth batter.
  2. With the help of a whisk make sure that no lumps remain.
  3. Heat oil in a deep pan on medium heat.
  4. Take a dinner spoon and take heapfuls of batter and drop one by one in the hot oil.
  5. Turn the heat to low and cook for a minute on each side.
  6. Take out with a slotted spoon and place over a platter lined with paper towel.
  7. Serve alone or with a dipping of your choice. I like them with Imli ki chutney or mint chutney. See my other hubs for recipes of different sorts of chutney.


  • Use a whisk or use hands to mix the batter to avoid lumps.
  • Do not use too much baking soda otherwise pakoras will absorb a lot of oil and become heavy. a pinch per half cup of besan is a good ratio.
  • Pakoras are best of deep fried in a heavy bottom wok.(kadahi)
  • Prepare pakoras when to be served. Already prepared batter in the fridge will not give the same result.

© 2015 Ash


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    • Ayeshafarid profile imageAUTHOR


      4 years ago from USA

      Aviannovice Iwill surely upload more soon thanks for appreciating.

    • aviannovice profile image

      Deb Hirt 

      4 years ago from Stillwater, OK

      Since I am gluten intolerant, this will work for me. If you can do more veggie/gluten free material, that would be wonderful, and I will make more garam masala.


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