Crispy Pakora Platter Recipe: Iftar Party Special

Updated at: 21/02/2025

Indulge in the irresistible crunch and flavour explosion of a homemade Pakora Platter, perfect for sharing with friends and family. This isn't your average pakora recipe; we're taking it up a notch with a vibrant, aromatic homemade masala that elevates every bite. Forget bland, pre-mixed spice blends – this recipe empowers you to control the flavour profile, creating a truly unique and unforgettable pakora experience. Imagine the satisfying sound of crispy pakoras, perfectly golden-brown, accompanied by a medley of fresh vegetables and a tantalizingly fragrant spice blend.

From vibrant green chillies to sweet potatoes and succulent onions, this recipe showcases the versatility of pakoras, allowing you to customize your platter to your liking. Prepare for a flavour adventure that will leave you craving more! To discover the secret behind our perfectly crispy pakoras and the magical homemade masala, let's dive into the step-by-step instructions.

Tools Needed

  • Frying Pan
  • Mixing Bowls
  • Knife
  • Sieve

Ingredients

Step-by-Step Instructions

Step 1. Prepare Pakora Batter & Marinades

  • Roast and crush 3 tablespoons of Sabu Coriander. Mix with 3 tablespoons of red chili powder, 1 teaspoon each of salt and turmeric, 1 tablespoon of whole red chili powder, and 1 tablespoon of cumin seeds. Add 3-4 teaspoons of celery and 2 tablespoons of Kasuri Methi. Mix well and set aside.
  • Slice 1 cup of onions. Add salt, 1/2 teaspoon of green chili, pomegranate seeds, green coriander, and Kasuri Methi. Mix in half a tablespoon of the Pakora Masala. Add gram flour gradually, mixing until you reach the desired consistency.
  • Thinly slice potatoes. Mix with salt and red chili powder to prevent blandness. Add Pakora Masala, green coriander, green chili, and gram flour. Mix well.
  • Cut chicken into thin strips. Marinate with Pakora Masala, green coriander, and gram flour. Mix well and set aside.
Prepare Pakora Masala: Roast and crush 3 tablespoons of Sabu Coriander. Mix with 3 tablespoons of red chili powder, 1 teaspoon each of salt and turmeric, 1 tablespoon of whole red chili powder, and 1 tablespoon of cumin seeds. Add 3-4 teaspoons of celery and 2 tablespoons of Kasuri Methi. Mix well and set aside.Prepare Onion Pakoras: Slice 1 cup of onions. Add salt, 1/2 teaspoon of green chili, pomegranate seeds, green coriander, and Kasuri Methi. Mix in half a tablespoon of the Pakora Masala. Add gram flour gradually, mixing until you reach the desired consistency.Prepare Potato Pakoras: Thinly slice potatoes. Mix with salt and red chili powder to prevent blandness. Add Pakora Masala, green coriander, green chili, and gram flour. Mix well.Prepare Chicken Pakoras: Cut chicken into thin strips. Marinate with Pakora Masala, green coriander, and gram flour. Mix well and set aside.
Prepare Pakora Batter & Marinades
  • Soak sliced brinjals in salted water to prevent blackening and reduce bitterness. Prepare batter with gram flour, Pakora Masala, green chilies, and water. Mix well until fluffy.
  • Wash and clean spinach leaves. Dip in gram flour batter and fry until golden brown. Prepare another variation: Fill spinach leaves with potato mixture, close, coat with gram flour batter, and fry.
Prepare Brinjal Pakoras: Soak sliced brinjals in salted water to prevent blackening and reduce bitterness. Prepare batter with gram flour, Pakora Masala, green chilies, and water. Mix well until fluffy.Prepare Spinach Pakoras: Wash and clean spinach leaves. Dip in gram flour batter and fry until golden brown. Prepare another variation: Fill spinach leaves with potato mixture, close, coat with gram flour batter, and fry.
Prepare Pakora Batter & Marinades

Step 2. Prepare Vegetable & Chicken Ingredients

  • Slice 1 cup of onions. Add salt, 1/2 teaspoon of green chili, pomegranate seeds, green coriander, and Kasuri Methi. Mix in half a tablespoon of the Pakora Masala. Add gram flour gradually, mixing until you reach the desired consistency.
  • Thinly slice potatoes. Mix with salt and red chili powder to prevent blandness. Add Pakora Masala, green coriander, green chili, and gram flour. Mix well.
  • Cut chicken into thin strips. Marinate with Pakora Masala, green coriander, and gram flour. Mix well and set aside.
  • Soak sliced brinjals in salted water to prevent blackening and reduce bitterness. Prepare batter with gram flour, Pakora Masala, green chilies, and water. Mix well until fluffy.
Prepare Onion Pakoras: Slice 1 cup of onions. Add salt, 1/2 teaspoon of green chili, pomegranate seeds, green coriander, and Kasuri Methi. Mix in half a tablespoon of the Pakora Masala. Add gram flour gradually, mixing until you reach the desired consistency.Prepare Potato Pakoras: Thinly slice potatoes. Mix with salt and red chili powder to prevent blandness. Add Pakora Masala, green coriander, green chili, and gram flour. Mix well.Prepare Chicken Pakoras: Cut chicken into thin strips. Marinate with Pakora Masala, green coriander, and gram flour. Mix well and set aside.Prepare Brinjal Pakoras: Soak sliced brinjals in salted water to prevent blackening and reduce bitterness. Prepare batter with gram flour, Pakora Masala, green chilies, and water. Mix well until fluffy.
Prepare Vegetable & Chicken Ingredients
  • Wash and clean spinach leaves. Dip in gram flour batter and fry until golden brown. Prepare another variation: Fill spinach leaves with potato mixture, close, coat with gram flour batter, and fry.
Prepare Spinach Pakoras: Wash and clean spinach leaves. Dip in gram flour batter and fry until golden brown. Prepare another variation: Fill spinach leaves with potato mixture, close, coat with gram flour batter, and fry.
Prepare Vegetable & Chicken Ingredients

Step 3. Fry the Pakoras

  • Heat oil in a frying pan. Fry the pakoras on medium heat until golden brown and crispy. Ensure the inside is cooked thoroughly.
Fry the Pakoras: Heat oil in a frying pan. Fry the pakoras on medium heat until golden brown and crispy. Ensure the inside is cooked thoroughly.
Fry the Pakoras

Step 4. Assemble the Pakora Platter

Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas

Tips

  • Add salt to the Pakora Masala to preserve it.
  • Sifting gram flour results in crispier pakoras.
  • Add gram flour little by little while mixing the pakora batter.
  • Use rock salt instead of iodized salt for healthier pakoras.
  • Fry pakoras on medium heat to prevent burning and ensure the inside is cooked.
  • Adjust the amount of Pakora Masala according to your spice preference.

Nutrition

  • Calories: Approximately 600-800
  • Fat: 30-40g
  • Carbs: 70-90g
  • Protein: 20-30g

FAQs

1. Can I make the pakora batter ahead of time?

Yes! Prepare the batter up to a day in advance and store it in the refrigerator. Give it a good stir before using.

2. What's the secret to extra crispy pakoras?

Ensure your oil is hot enough before adding the pakoras. Don't overcrowd the pan – this will lower the oil temperature and result in soggy pakoras.

3. Can I substitute vegetables in this recipe?

Absolutely! Feel free to experiment with your favourite vegetables. Cauliflower, spinach, and even paneer work well.


So there you have it – a crispy pakora platter guaranteed to impress your guests this Iftar. The delightful combination of textures and flavours will make this a party favourite, year after year. Enjoy the delicious fruits of your labour and happy Iftar!