Recipes, Special Diets on December 11, 2012 by

Adventures with Nancy Rose: Pakoras

Hannukah Pakoras

My blog, Adventures with Nancy Rose, is about easy, plant-based recipes and about my culinary and creative adventures.  Pakoras, one of the most popular of Indian finger foods, are a favorite of mine when dining out, and I decided they were definitely worth learning how to make at home.  Turned out they’re really easy, delicious, and perfect for holiday entertaining.

I did a twist on potato latkes for the Hanukkah version (notice how pakora rhymes with menorah and hora?).  For Christmas, a bit of green kale with white cauliflower for texture and contrast are perfect when served with tamarind (red) and mint (green) chutneys.

These recipes can be modified to serve a small group or a crowd.  Better plan on making more than you think because they are fantastic!

Holiday Pakoras

Hanukkah version


  • 2 cups Bob’s Red Mill Garbanzo Flour
  • 1½ Tbsp dried Crushed Red Pepper
  • 1 Tbsp fresh ground Black Pepper
  • 1 tsp Sea Salt
  • ½ tsp Garam Masala
  • 1 Tbsp Vegetable Oil
  • Cold Water

Christmas Pakoras


  • ½ large White Onion, diced
  • 2½ cups Baby Purple Potatoes, diced
  • Vegetable Oil for frying

Dipping Sauce:

  • 1 cup Low-Fat Plain Yogurt
  • ½ tsp Sea Salt
  • ½ tsp White Pepper
  • 1 Scallion, minced


Christmas version


  • Same as above but add ½ cup chopped Cilantro


  • 3 cups Kale leaves, chopped into 1” x 1” pieces
  • 2 cups Cauliflower, chopped into ¾” x ½” pieces

Dipping Sauces:

  • Mint Chutney
  • Tamarind Chutney

Make each pakora batter by sifting the listed ingredients (except the water) together.  Gradually add cold water and blend until it’s the consistency of pancake batter.

For Hanukkah, add the onions and potatoes to the batter and stir to coat.

For Christmas, add the kale and cauliflower to the batter and stir to coat.

Pour vegetable oil into a heavy, medium sized stock pot, and heat the oil until a drop of batter into the oil sizzles, about 5-7 minutes.

Fill a tablespoon or so with the battered veggies and carefully place it in the hot oil.  You should be able to fit at least 4 separate pakaros into the pot at the same time.  Fry them about 2-3 minutes per side until golden brown  and then remove them to a paper towel lined plate or pan.  Continue frying the remaining batter.

For Hanukkah, mix the dipping sauce ingredients together and serve with the hot Hanukkah pakoras.

For Christmas, if you’re ambitious you can make your own chutneys, or do like I do and get them from your favorite, local Indian restaurant, and serve with the hot Christmas pakoras.



Faye Levy says:

Brilliant idea! These look and sound delicious!

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