5 Different Pakora Recipes for the Monsoon Season

Thinking of the best snack for the weekend and the first option, which strikes the mind is ‘Pakora’. We Indians want this yum and crispy food every time no matter how hot is there outside. Besides, our stubbornness for a hot cup of tea or coffee along with that is totally justified as well. Pakoras are all time favorite snacks for every other occasion. Either it is a birthday party or a small reunion, they are the best ones to be served and unarguably relished by everyone.

As monsoons are knocking on the doors, what else do we need than a plate of pakora to enjoy a rainy evening watching the droplets of water? The real taste of this cuisine is best delighted when there is raining outside. The variety of pakoras has always been preferred as they add a unique taste each and every time. So, whether it is the onion pakoras or the aloo pakoras, the flavor is always distinct and you can’t miss saying yummmmm.

To savor your taste-buds this rainy season, we have brought some yummilicious pakora recipes that can be enjoyed with hot beverages.

5 Different Pakora Recipes for the Monsoon Season:

1. Gobhi Pakora

Gobhi Pakora

Let’s start with the soft and crunchy Gobi Pakoras, which are so easy to be made and taste utterly delicious with green coriander chutney or tomato sauce. The crispiness outside when mixed with the soft cauliflowers inside creates a magical taste. Its simple recipe is here below:


1. Gobi florets- 1 cup (medium sized)

2. Besan- 1 cup

3. Green chillies- 2 (finely chopped)

4. Red chilli powder- 1tsp

5. Ajwain- 1tsp

6. Garam masala- 1tsp

7. Baking soda- a pinch

8. Salt- as per taste

9. Oil- 1 cup (for frying)

10. Water- 1 cup


1. Take a bowl and make a semi-thick batter using water. Add ajwain, red chilli powder, salt, baking soda, green chillies, and garam masala. Blend the mixture properly so that no lumps should remain there.

2. Keep aside the batter and take a frying pan. Pour substantial oil and when it gets heated, started coating the cauliflower florets into the mixture and put them into the pan.

3. Stir and deep fry them until they change in a golden shade. Repeat the process for the remaining florets and enjoy the hot and crispy Gobhi Pakoras.

2. Chicken Onion Pakora

Chicken Onion Pakora

With only two main ingredients- chicken and onion rings, the chicken onion pakora can be prepared in much simpler steps and relished during the rainy season.


1. Chicken (boneless)- 200 grams (cut into small pieces)

2. Onion rings- 100 grams

3. Green chillies- 4 (chopped)

5. Coriander leaves- 2 stalks (chopped)

6. Besan- 1 cup

7. Kebab masala- 1tsp

8. Fennel seeds- ½ tsp

9. Salt- as per taste

10. Oil- 3 cups


1. Start preparing batter with besan, salt, kebab masala, and water. Make it semi-thick.

2. Add green chillies, fennel seeds, and coriander leaves. Mix the batter properly so that no lumps are there in it.

3. Add chicken pieces and onion rings to it at the end.

4. Start heating oil in a pan and when it starts heating, put the chicken pieces into the hot oil.

5. Fry them properly until they get a brown color on all the sides.

6. Take them from the pan and serve with a hot cup of tea.

3. New Potato Pakora with Methi

New Potato Pakora with Methi

The usual aloo pakoras are known by all. Today we’ve added methi (fenugreek leaves) to make this boring snack a bit more delicious. With merely 5 minutes of preparation time, the methi potato pakoras is a must try dish in monsoons. Here’s the recipe.


1. New potatoes- 4-5

2. Besan- 1 cup

3. Carom seeds/ajwain- 1tsp

4. Red chilli powder- 1tsp

5. Black sesame seeds- a pinch

6. Salt- as per taste

7. Oil- 1 cup (for frying)

8. Water- ½ cup

9. Fenugreek leaves- 1tsp (finely chopped)


1. Wash the new potatoes and cut them into fine slices. Do not peel them and soak in water.

2. With besan and water, make a semi-thick batter. Add carom seeds, red chilli powder, black sesame seeds, salt, and fenugreek seeds. Whisk the mixture with hands properly so lumps are left behind.

3. Meanwhile, pour some oil in a frying pan and keep it on a high flame for heating. When the oil gets hot, dip the potatoes into the batter and gently put them into the pan.

4. Fry them on low flame and wait till they get light brown.

5. Do the same with the remaining potato slices.

6. your crunchy new potato pakora with rich methi flavor are ready to be served. Relish them with tomato sauce or green chutney.

RELATED: Add Some Crunchiness to Your Evening with Aaloo Pakora Recipe

4. Noodles Pakora

Noodles Pakora

Sounds weird, isn’t it? But trust me they would become your favorite dish for the rainy season if you taste them just for once. Check out the recipe.


1. 250 gm noodles

2. 1½ cup cornflour

3. 1 medium sized onion, finely chopped

4. 5-6 green chillies, finely chopped

5. Black pepper powder

6. ½ tsp ginger, chopped

7. ½ cup maida (all purpose flour)

8. 1 cup milk

9. 1/2 cup breadcrumbs

10. Salt

11. Oil for frying


1. Boil noodles in a pan half filled with water. Add one tbsp of oil so that the strands do not stick to each other. When done, strain the water and keep the noodles aside.

2. Add onion, ginger, salt, and black pepper to the noodles and stir them well. Make small balls of pakoras.

3. In a pan, Heat 1 tbsp oil. Put all purpose flour in it and cook for around a minute. Pour milk and mix the batter properly. Make sure the paste gets thick and doesn’t contain lumps.

4. Meanwhile, heat oil in a frying pan. Coat the small balls of pakora in the thick maida batter. Roll the stuff in breadcrumbs and fry them. When they get a brown shade, remove them from the pan and place on a tissue paper to soak the extra oil.

5. Enjoy the flavors of Noodles Pakoras in the rains.

5. Stuffed Bread Pakora

Stuffed Bread Pakora

This pakora uses potato stuffing inside the bread, which makes it different from the regular bread pakora. Here’s the recipe:


1. Bread slices- 5

2. Potatoes- 2 (big, boiled and mashed)

3. Onion- 1 (chopped)

4. Gram flour/besan- 4tbsp

5. Red chilli powder- 1tsp

6. Dry mango powder- 1tsp

7. Roasted cumin powder- 1tsp

8. Cumin seeds- 1tsp

9. Green chillies- 2 (chopped)

10. Salt- as per taste

11. Tomato ketchup- 2tbsp

12. Coriander leaves- 1tbsp (chopped)

13. Oil- 2-3 cups (for deep frying)

14. Water- ½ cup


1. Mash the boiled potatoes and add salt, red chilli powder, dry mango powder, roasted cumin powder, green chillies, and coriander leaves altogether in a big bowl.

2. Make a triangular shape from the bread slices and put some tomato sauce on each slice. Place the sufficient potato mixture on the slice and cover it with the other one.

3. Have gram flour, cumin seeds, and salt in a bowl. Add water and prepare a semi-thin batter.

4. Heat oil in the frying pan on a high flame. Dip the bread slices in batter.

5. When the oil gets heated, put the slices in the pan and fry them on a low-medium flame. Stir them until they get light brownish.

6. Remove them from the pan and serve with tomato ketchup or coriander chutney and enjoy the monsoons with crispy stuffed bread pakoras.