Pakora Batter Recipe | Multipurpose Bajji Batter for 6 different Pakoda

pakora batter recipe | multipurpose pakoda batter for 6 different pakora with detailed photo and video recipe. an all-purpose or generic besan or chickpeas flour for crispy and crunchy deep-fried fritters. the combination of besan and rice flour in this batter is in the perfect ratio for an ideal crunchy pakora snack. this recipe post talks about 6 basic or popular types of vegetable-based pakoda but the options are endless and you can use it for almost every vegetable.

pakora batter recipe | multipurpose pakoda batter for 6 different pakora with step by step photo and video recipe. evening snacks or deep-fried fritters have become an integral part of Indian cuisine because of their huge demand. however, the type of demand for fritters or particularly the vegetable used on those can vary and can be daunting to meet those requirements. well, there is this solution of generic multipurpose pakora batter which can be used for any type of vegetable pakora recipe.

I have posted quite a few vegetable pakora recipes on my blog till now. some are specific batter based pakoda but some may not need those and can work with generic ones. however, we never bother to think about the generic and always end up preparing just one type of pakora each time we crave something deep-fried. well, this post is the best example to disapprove of that theory. I have basically shown a multipurpose batter which has the right balance and ratio of besan and rice flour for a perfect not so soggy or super crispy fritter. in other words, you can use vegetables like tomato to potato and you would end up getting the same type texture for any vegetables. having said that, you may not use it for onion bajji’s as it needs a different ratio. but you can still use onion slices to make onion slice pakoda.

furthermore, some more additional tips suggestions and variants to the pakora batter recipe. firstly, the batter recipe shown in this post is specifically for those where vegetables are dipped, coated and deep-fried. it is not an ideal batter where the vegetable is sliced and deep-fried as balls or as a lump. secondly, these deep-fried pakora has to be deep-fried and consumed immediately so that it does not lose their crispiness. if you are planning it for later, you may prepare the batter and add baking soda just before deep frying. lastly, if you are planning to prepare moist vegetable-based pakora, you may need to be careful while dipping and soaking. more moisture content may not attract the besan coating.

finally, I request you to check my other related snacks recipes collection with this post on the pakora batter recipe. it mainly includes my other related recipes like Dahi Ke Kabab Recipe, Sooji Masala Sticks Recipe 2 ways, Zingy Parcel Recipe – Dominos Style, instant pizza, Methi Rava Chips Recipe, Aloo Pizza Recipe, soya chunks 65, dal papdi – crispy & crunchy tea time snack, potato garlic rings, challa punugulu. further to these i would also like to add some more related recipe categories like,

• street food recipes
• indo chinese recipes
• paratha recipes

pakora batter video recipe:

recipe card for multipurpose bajji batter:

how to make pakora batter with step by step photo:

1. firstly, in a large bowl take 2½ cup besan and ½ cup rice flour.
   
2. also add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp chaat masala, pinch hing, ¼ tsp ajwain, and ¾ tsp salt.
   
3. mix well making sure all the spices are well combined.
   
4. now add water slowly and mix using a whisk to prevent any lumps.
   
5. add water to prepare a smooth and thick batter.
   
6. now add ¼ tsp baking soda and mix well.
   
7. finally, pakora batter is ready to prepare pakoda using vegetables of your choice.
   

notes:

• firstly, adding rice flour helps to make pakoda crispy.
• also, you may have to adjust the consistency of the batter depending on the vegetables.
• additionally, fry on medium flame else the pakora will remain raw from the inside.
• finally, pakora batter can be stored in the refrigerator and used when required.