Know what’s on your plate
Pakoras
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 173 kcal —
- Protein 8.1 g 16%
- Carbohydrate 20 g 7%
- Fat 8.1 g 10%
- Saturated fat 0.7 g 3%
- Sugars 2.1 g —
- Sodium 63 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 124 µg 14%
- Vitamin C 6 mg 7%
- Vitamin D 0 µg 0%
- Vitamin E 2.4 mg 16%
- Thiamin (B1) 0.16 mg 13%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 1 mg 6%
- Pantothenic acid (B5) 0.62 mg 12%
- Vitamin B6 0.23 mg 14%
- Folate (B9) 41 µg 10%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 54 mg 4%
- Iron 1.5 mg 8%
- Magnesium 37 mg 9%
- Phosphorus 90 mg 7%
- Potassium 348 mg 7%
- Zinc 0.7 mg 6%
- Copper 0.12 mg 13%
- Manganese 0.67 mg 29%
- Selenium 2 µg 4%
Similar foods
- Potato pakora/bhajiafried in vegetable oil, homemade315 kcal / 100 g
- Onion pakora/bhajiafried in vegetable oil, homemade270 kcal / 100 g
- Aubergine pakora/bhajiafried in vegetable oil, homemade294 kcal / 100 g
- Cauliflower pakora/bhajiafried in vegetable oil, homemade320 kcal / 100 g
- Spinach pakora/bhajiafried in vegetable oil, homemade360 kcal / 100 g
- Parathahomemade333 kcal / 100 g
- Potato and cauliflower pakora/bhajiafried in vegetable oil, homemade325 kcal / 100 g
- Vegetable pakora/bhajiaretail238 kcal / 100 g
- Potato carrot and pea pakora/bhajiafried in vegetable oil, homemade355 kcal / 100 g
Questions about Pakoras
What are pakoras made from?
Pakoras are pieces of vegetable, meat or another filling coated in a spiced batter, usually made with gram flour (chickpea flour), then deep-fried. Onion, potato, spinach and cauliflower are common fillings.
How do you make pakoras crispy?
Keep the gram-flour batter thick enough to cling to the filling, and fry small batches in oil at about 175 °C. Crowding the pan cools the oil and makes the coating greasy; drain the cooked pakoras on a wire rack.
Can you cook pakoras in an air fryer?
Yes. Brush or spray the battered pieces with oil, arrange them in a single layer and air-fry at 200 °C for about 12–16 minutes, turning halfway. They will be less evenly crisp than deep-fried pakoras, so avoid large, wet pieces.
What do you serve with pakoras?
Serve them hot with mint-and-coriander chutney or tamarind chutney, often alongside chai. Pakoras also make a crunchy starter before a meal of dal, rice or curry.
Can you make pakoras without gram flour?
You can use rice flour, which gives a crisp, light coating, or a plain wheat flour batter, which tends to be softer. For a gluten-free option, use chickpea flour or a rice-flour and chickpea-flour mixture.
How should you store and reheat pakoras?
Cool leftover pakoras promptly and refrigerate them in a covered container for up to three days. Reheat in an oven or air fryer at 180 °C until hot and crisp; microwaving softens the coating.
Are pakoras gluten-free?
Traditional pakoras made with gram flour are naturally gluten-free, but some recipes mix in wheat flour, and shared frying oil can introduce crumbs from other foods. Check the ingredients if you need to avoid gluten.
Are pakoras high in protein?
Gram flour contributes protein, with 8.1 g per 100 g of pakoras. The amount in a serving depends on the filling and how much batter coats it.
Source: CoFID (UK) 11-1101 · per 100 g · carbohydrate per EU label, fibre excluded
