Try our chatpate pakora recipe! Made with besan, spices, and fresh vegetables, these crispy and spicy fritters are perfect for any occasion. Follow our step-by-step instructions and serve them with your favorite chutney for an authentic Indian experience.
"Chat pate" is a Hindi word that means tangy and spicy. So, "Chatpate Pakoras" are a type of pakoras that are prepared with a blend of tangy and spicy flavors. These pakoras are usually made with besan (gram flour) and are seasoned with different spices such as red chili powder, chaat masala, and other ingredients like green chilies, onions, and cilantro.
Pakoras are a popular Indian snack or appetizer made by deep-frying vegetables or protein coated in a batter made from chickpea flour (besan), spices, and water. The batter is usually seasoned with spices such as cumin, coriander, chili powder, and turmeric.
Pakoras come in different varieties and can be made with vegetables such as onions, potatoes, spinach, cauliflower, eggplant, and chili peppers. Some pakoras are made with paneer (Indian cottage cheese) or chicken as well. The vegetables or protein are cut into bite-sized pieces and dipped into the batter, then fried in hot oil until golden and crispy.
Pakoras are usually served hot with chutneys, such as mint chutney, tamarind chutney, or yogurt dip, and are a popular snack during monsoon season or served as an appetizer during festive occasions and gatherings. They are enjoyed for their crispy texture and flavorful taste, making them a favorite snack in India and around the world.
Try our delicious chatpate pakora recipe! Made with besan, spices, and fresh vegetables, these crispy fritters are perfect for any occasion.
- 2 cups besan (gram flour)
- 1 tablespoon red chili powder
- 1 tablespoon chaat masala
- Salt to taste
- ½ teaspoon hing (asafoetida)
- ½ teaspoon ajwain (carom) seeds
- ½ teaspoon baking soda
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- 2 green chili peppers, chopped
- Chopped cilantro to taste
- 1 onion, chopped
- Water as needed
- Oil for frying
- Swad mint chutney
- Swad tamarind chutney
- In a large mixing bowl, combine the besan, red chili powder, chaat masala, salt, hing, ajwain seeds, cumin seeds, turmeric, baking soda, chopped onions, green chilies, and cilantro.
- Gradually add water to the mixture and mix well until you get a thick, smooth batter.
- Refrigerate the mixture for 30 minutes to allow the flavors to meld.
- Heat oil in a frying pan over medium heat.
- Using a tablespoon, carefully drop heaping spoonfuls of the pakora batter into the hot oil.
- Fry until golden brown, then remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- Sprinkle with chaat masala before serving.
- Serve hot with Swad tamarind and mint chutney to add a spicy and tangy flavor.
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- With Chutneys: Pakoras are commonly served with mint chutney, tamarind chutney, or a sweet and sour chutney. These dips can be either store-bought or homemade and are a perfect accompaniment to the crispy and flavorful pakoras.
- With yogurt dip: You can also serve pakoras with a simple yogurt dip. Mix plain yogurt with chopped herbs like cilantro, mint, or parsley and season it with salt and black pepper. The creamy and tangy dip complements the spicy and crispy pakoras.
- As a side dish: Pakoras can also be served as a side dish with a main course. They are especially popular during festive occasions and are often paired with dishes like biryani, curries, or dal.
- At a party or gathering: Pakoras make a great party snack and can be served as part of a platter with other appetizers like samosas, kebabs, and spring rolls. They are easy to prepare in large quantities and are sure to be a hit with your guests.
- No matter how you serve them, pakoras are a delicious and versatile snack that can be enjoyed by everyone.
- Use fresh and good quality ingredients: Use fresh vegetables or protein and good quality spices and chickpea flour (besan) to make the batter.
- Consistency of batter: The consistency of the batter is crucial in making the perfect pakoras. The batter should be thick enough to coat the vegetables or protein, but not too thick that it becomes lumpy.
- Heat the oil properly: Heat the oil in a deep frying pan or kadhai to the right temperature. Too hot oil can cause the pakoras to burn, and too cold oil can make them greasy. The ideal temperature is around 350-375°F (180-190°C).
- Drain excess oil: Once the pakoras are fried, remove them from the oil and drain them on a paper towel-lined plate to remove excess oil.
- Seasoning: Add a variety of spices and herbs to the batter to enhance the flavor of the pakoras. You can use spices like cumin, coriander, chili powder, and turmeric. You can also add herbs like cilantro or mint for added flavor.
- Experiment with different ingredients: Try making pakoras with different vegetables or protein, such as onions, potatoes, cauliflower, spinach, paneer, chicken, or shrimp.
- Serve hot: Serve the pakoras hot and crispy with chutneys or dipping sauce of your choice.
- If you don't have besan, you can use all-purpose flour or cornflour.
- Red chili powder can be substituted with cayenne pepper or paprika powder for a milder flavor.
- Chaat masala can be replaced with garam masala or curry powder.
- Hing (asafoetida) is an optional ingredient and can be omitted if you don't have it.
- Ajwain seeds (carom seeds) can be replaced with thyme or oregano.
- Baking soda can be substituted with baking powder, but the texture of the pakoras may be slightly different.
- Turmeric powder can be omitted if you don't have it, but it adds color and flavor to the pakoras.
- Cumin seeds can be replaced with ground cumin.
- Green chili peppers can be substituted with jalapeño or serrano peppers for a milder or spicier flavor.
- Chopped cilantro can be replaced with parsley or mint for a different flavor.
- Onion can be omitted if you don't like it or replace it with chopped scallions or shallots.
- Water can be replaced with beer or sparkling water for a different texture.
- Oil for frying can be any vegetable oil with a high smoke point, such as canola or peanut oil.
- Mint chutney and tamarind chutney can be substituted with any dipping sauce or chutney of your choice.
In conclusion, the chatpate pakora recipe is a must-try for anyone who loves flavorful and crispy snacks. With the right ingredients and cooking techniques, you can easily recreate this popular Indian dish at home. So, don't hesitate to try it out and impress your family and friends with your culinary skills!