Chat Pate Pakora Recipe

Chat Pate Pakora, also known as spicy fried fritters, is a popular Indian snack made by deep-frying a mixture of gram flour, spices, and various vegetables or meats.

Chat Pate Pakora

    Chat Pate Pakora

  • Publisher:
  • Cuisine: Indian
  • Category: Appetizer, Snack
  • Prep Time:
  • Cook Time:
  • Servings: 4

Chat Pate Pakora is a type of Indian snack that is also known as spicy fried fritters. The dish is made by deep-frying a mixture of gram flour, spices, and various vegetables or meats. Some popular ingredients that are used to make Chat Pate Pakora include potatoes, onions, spinach, cauliflower, and paneer (a type of Indian cottage cheese).

These spicy fritters are typically served with chutney or tamarind sauce, and are often enjoyed as a snack or as an appetizer. They are also a popular street food in India, and are often sold by street vendors.



  • 1 cup besan (gram flour)
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped spinach
  • 1/4 cup finely chopped potatoes
  • 1/4 cup finely chopped cauliflower
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • Salt, to taste
  • Water, as needed
  • Oil, for deep-frying

Method Instructions

  1. In a mixing bowl, combine the besan, cumin powder, red chili powder, coriander powder, and salt. Mix well.
  2. Slowly add water to the mixture and stir until you have a smooth, thick batter. The consistency should be similar to pancake batter.
  3. Add the onions, spinach, potatoes, cauliflower, and cilantro to the batter and mix well.
  4. Heat the oil in a deep fryer or large heavy pot to 350°F (175°C).
  5. Carefully drop spoonfuls of the batter into the hot oil. Fry a few pakoda at a time, depending on the size of your fryer or pot.
  6. Fry the pakoda until they are golden brown and crisp, about 2-3 minutes.
  7. Remove the pakoda from the oil using a slotted spoon and place them on a paper towel to remove any excess oil.
  8. Serve the Chat Pate Pakora warm with chutney or tamarind sauce.

Note: Feel free to use vegetables of your choice and you can also add chopped paneer to make it more cheesy. Also you can adjust the measurements of spices according to your taste.

Recipe Video

Chat Pate Pakora

This is a video about Chat Pate Pakora.

Video Credits: Shaheen Syed

Rated: 5.0 of 5.0 from 13 reviews.

Recipe Tags: Chat Pate Pakora, Chat Pate Pakora Recipe, Recipe


  • Tamarind chutney: This sweet and tangy sauce is made by cooking tamarind pulp with sugar, ginger, and spices.
  • Mint chutney: This sauce is made by blending mint leaves, cilantro, ginger, green chilies, and lime juice. It has a refreshing minty flavor and is perfect for dipping the pakode.
  • Coriander chutney: This sauce is made by blending coriander leaves, green chilies, lemon juice, and water. It has a fresh and tangy flavor.
  • Tomato ketchup: This sauce is simple to make, it is a blend of tomato, sugar and spices.
  • Tomato and chili sauce: Blend of tomato and chili, sweet and spicy.
  • You can also serve the pakode with a variety of dips such as yogurt, or even just a sprinkle of chat masala on top with a squeeze of lemon juice.
  • You can plate them on a platter and place it on the center of the table and serve it with the sauces and chutneys in small bowls for everyone to help themselves, it's a great way to enjoy the pakode with friends and family.

Ingredient Substitutes

  • Gram flour (besan): You can use chickpea flour as a substitute for gram flour, it will work the same. You can also use rice flour, corn starch or wheat flour as a substitute but the texture of the pakode will change.
  • Onions: You can use scallions or green onions as a substitute.
  • Spinach: You can use any leafy green like kale, collard greens, or mustard greens as a substitute.
  • Potatoes: You can use sweet potatoes or yams as a substitute.
  • Cauliflower: You can use broccoli as a substitute.
  • Cilantro: You can use parsley or basil as a substitute.
  • Cumin powder: You can use ground cumin seed as a substitute.
  • Red chili powder: You can use cayenne pepper or paprika as a substitute. You can adjust the amount of the powder according to your desired level of heat.
  • Coriander powder: You can use ground coriander seed as a substitute.
  • Salt: You can use any type of salt such as sea salt or kosher salt.
  • Water: You can use club soda or carbonated water, this will make the pakode more crispy.
  • Oil: You can use any oil with a high smoke point for deep-frying, such as vegetable oil, canola oil, or peanut oil.

Note: You can also add grated carrots, finely chopped green beans, or chopped bell peppers to the pakoda mixture, it will give more color and veggie taste to the pakoda. you can also add diced paneer to make it more cheesy.


  • Use the right consistency for the batter: The batter should be thick enough to coat the vegetables and meat, but not so thick that it becomes doughy. You can adjust the consistency of the batter by adding more water or gram flour as needed.
  • Add the vegetables just before frying: If you add the vegetables to the batter too far in advance, they will release moisture and the batter will become too thin. To avoid this, add the vegetables just before you're ready to start frying the pakode.
  • Fry at the right temperature: The oil should be at the right temperature, too hot and the pakode will burn too cold, and the pakode will absorb too much oil. A good rule of thumb is to heat the oil to 350°F (175°C) before adding the pakode.
  • Don't overcrowd the pot: Be sure to fry the pakode in batches, rather than trying to fry all of them at once. Overcrowding the pot will lower the temperature of the oil and the pakode will become soggy.
  • Drain the pakode well: After frying, make sure to place the pakode on paper towels to drain off any excess oil.
  • Serve them warm: The pakode taste best when they are warm, so be sure to serve them as soon as they come out of the fryer.
  • Experiment with your seasoning: You can adjust the seasoning of the pakode according to your taste, you can add more or less of chili powder, cumin powder, or any other spice.
  • Use of different veggies: you can use different vegetables for the pakode like grated carrots, finely chopped green beans, or chopped bell peppers, it will give more color and taste to the pakode.
  • Serve it with different chutneys and sauces: you can serve it with different chutneys and sauces to give more taste and tanginess to the pakode.


Chat Pate Pakora are best served fresh and warm, right after they have been fried. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.

Note: Pakode usually lose their crispiness after storage, reheating them will bring back the crispiness but it will not be the same as the freshly fried pakode.


In conclusion, Chat Pate Pakora is a delicious and versatile Indian snack that can be enjoyed by people of all ages. With its crispy exterior and mouth-watering filling, it's no wonder that this dish has become a staple in Indian cuisine.

By following the recipe and tips provided in this article, you can make the perfect Chat Pate Pakora at home. And you can also customize it with your own choice of vegetables and spices, making it a dish that can be adapted to your own tastes.

Next Post Previous Post