Honey Pakoras
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
These honey pakoras are one of my favorite quick snacks to whip up when I'm craving something crispy yet wholesome. The best part? You'll have them ready in just 35 minutes total, and most ingredients are probably already sitting in your pantry. Chickpea flour is wonderfully nutritious, packed with protein and fiber to keep you satisfied, making these feel less guilty than typical fried treats. The combination of warm spices with a sweet honey drizzle and nutty sesame creates an irresistible contrast that keeps everyone coming back for more. Trust me, once you master this simple recipe, you'll be making it constantly.
Ella x
Ingredients
- 200 gchickpea flour
- 120 mlplain yogurt
- 60 mlwater
- 1 tspturmeric powder
- 1 tspcumin seeds
- 1 tspsalt
- 15 gfresh ginger(grated)
- 1green chili(finely chopped)
- 500 mlvegetable oil for frying
- 100 mlhoney
- 30 gsesame seeds(for coating)
Detail level
Instructions
- 1
In a bowl, mix chickpea flour with yogurt, water, turmeric powder, cumin seeds, salt, ginger, and green chili to form a thick batter. The consistency should be like thick cake batter that drops off a spoon.
Tip: If the batter seems too thick, add water one tablespoon at a time until you reach the right consistency.
- 2
Heat oil in a deep pan or wok to about 175 degrees Celsius. The oil should shimmer and a small piece of batter should sizzle immediately when dropped in.
Tip: Test the oil temperature by dropping a tiny piece of batter. It should take about 30 seconds to turn golden.
- 3
Using two spoons or a small ice cream scoop, carefully drop portions of batter into the hot oil, working in batches to avoid crowding the pan.
Tip: Keep the spoons wet to prevent the batter from sticking while you shape the pakoras.
- 4
Fry the pakoras for 3 to 4 minutes until they turn deep golden brown on all sides. Use a slotted spoon to turn them halfway through cooking for even browning.
Tip: Don't flip too early or they will break apart. Wait until the bottom is properly set before turning.
- 5
Remove the pakoras with a slotted spoon and place them on a paper towel lined plate to drain excess oil.
Tip: This helps keep them crispy on the outside while they cool.
- 6
While still warm, drizzle the honey over the pakoras and sprinkle generously with sesame seeds. Toss gently to coat evenly.
Tip: The honey will coat better if the pakoras are still warm, and the sesame seeds will stick nicely to the sticky surface.
- 7
Arrange on a serving platter and let them cool for 5 minutes before serving. They are best enjoyed warm or at room temperature.
Tip: These can be made ahead and reheated gently in a 160 degree Celsius oven for about 5 minutes to restore crispness.
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