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Pakode – Deep-Fried Spicy Snack

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3 cups Chick-Pea Flour Also called Garbanzo Bean flour or Besan
1.5 TSP Salt
1 TSP Red Chili Powder
1.5 TSP Coriander Powder
1/2 TSP Garam Masala
1 TSP Carom Seeds
1 Cup Fresh Cilantro Chopped
3/4 Cup Water Add in Stages
2 TBSP Oil For Paste
Chunks Cauliflower 1/2 LBS
1 Zucchini Pealed and diced
3 Whole Jalapeños Peppers Halved and gutted
1 Potato Boiled and corsly mashed
1 TSP Fennel Seeds
1/4 Lbs Spinach Microwave for 1m and squeeze water out
3 Cups Oil To Deep-Fry

Nutritional information


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Pakode – Deep-Fried Spicy Snack

A deep-fried delicious Indian appetizer

  • Gluten Free
  • Spicy
  • Vegan
  • Vegetarian

    Vegetables, dipped in spicy chick-pea paste and deep-fried.

    • 30 min
    • Medium




    Chick-Pea (garbanzo beans or gram) flour is very popular in India for making many deep fried snacks. It is spiced up and vegetables are dipped in it before deep frying them.

    In India this snack is very popular on rainy days. In monsoon season – June-Sep, when it is drizzling, most households prepare these as afternoon snack. These make very good appetizers, cocktail snacks and picnic food. While these are popular all over India and they are crunchy from outside, in my hometown variant, these are extra soft from inside. It is because the batter contains little oil and pinch of baking soda.

    Batter is spices up with coriander powder, chilis, Garam Masala, salt, and carom (also called ajwain) seeds. Latter gives them a unique flavor.

    There are many choices for what can be wrapped up in this batter before deep-frying. This batter alone is delicious once deep-fried. But one can wrap Paneer, Onions, potato, zucchini, spinach, cabbage, green chili, broccoli, mushrooms, even banana in it.

    My simple demo does not show chopping. But looking at cuts, one can easily manage it. Exception is how I pre-treated spinach. Once can use fresh spinach leaves, but I took a bunch and cooked them in microwave for 1 min, squeezed them and made cherry-sized balls beforehand. My wife like lot of spinach and this way I can pack a lot in each piece.

    My 5-ingredient chutney goes very well with these.


    5 min

    Prepare Chick-Pea Paste

    Add oil, salt, red chili powder, carom seeds, coriander powder, garam masala and pinch of baking soda to dry chick-pea flour in a bowl. Add water in steps to make a dipping-sauce consistency paste. Set aside for 10 min.

    5 min

    Prepare Frying Vegetables

    Stuff potatoes mixed with pinch of salt and fennel seeds into jalapeños halves. Cut Cauliflower florets. Dice Zucchini in rounds, Microwave spinach for 1 min and squeeze water out. Make cherry-sized balls. Chop Onions fine.



    Heat oil in a deep pan for approximately 350 degree F. Easy test for temperature is when a drop of dough paste is added, it should float right up. A Medium-high setting on stove would maintain good frying temperature. Add vegetables one by one into chick-pea paste, and gently turn them. Fry until these become golden brown from outside. It takes 3-5 min of frying per batch. Harvest individually as they change color and sizzling is reduced.


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