Pakoras in the Air Fryer
Pakoras are usually deep-fried, which is hard to do without a lot of oil and a lingering smell. Pakoras in the air fryer come out golden and crunchy on the outside with a soft, spiced middle, in about 14 minutes a batch. The trick is a thick batter and a well-oiled basket, so each pakora keeps its shape.
- Temperature
- 190°C
- Total time
- 43min
- Prep
- 15min
- Servings
- 4
- Per serving
- 190kcal
Why the air fryer works for pakoras
Pakoras air fryer style work because gram flour batter sets fast in hot, dry air. The outside crisps up and browns while the grated vegetables inside steam in their own moisture and stay tender. In a deep fryer, pakoras take up a lot of oil; in the air fryer a tablespoon or two is enough, and the kitchen does not smell of frying for a day.
Pakoras in the air fryer are different from onion bhajis, which are mostly sliced onion in a loose batter. Pakoras are made with a mixture of vegetables, in a thicker batter, so they stay in a ball and have a firmer centre. Keep the batter very thick and shape them in small rounds. A 5–6 litre basket takes about 8 at a time, so plan on two batches.
How to make pakoras in the air fryer
Tap a time to start a timer.
- Make the batter In a large bowl, mix the gram flour, cumin, ground coriander, turmeric, chilli powder, salt and baking powder. Add the water a little at a time until you have a very thick batter, like a stiff paste.
- Add the vegetables Squeeze any extra water out of the grated potato. Fold the potato, onion, spinach, fresh coriander and chilli into the batter until everything is just coated and the mixture holds together.
- Shape Brush the basket generously with oil, or use a perforated sheet of baking paper, adding it only once the air fryer is hot and weighing it down with the pakoras. With two spoons, shape the mixture into 16 loose, rough balls about the size of a golf ball, and place them with gaps between them.
- Preheat and cook Heat the air fryer to 190 °C. Brush or spray the pakoras with the remaining oil and cook for , turning once after , until deep golden and crisp. Cook in two batches if the basket is crowded.
- Serve Let them cool for , as the centres are very hot. Serve with mint chutney and lemon wedges.
Cooking times and temperatures
| Pakoras | Temperature | Time |
|---|---|---|
| Vegetable pakoras, golf ball sizeTurn halfway | 190 °C | 12–14 min |
| Cauliflower pakoras | 190 °C | 12–14 min |
| Chicken pakorasCook to 75 °C inside | 190 °C | 14–16 min |
| Frozen pakoras | 180 °C | 10–12 min |
| Reheating cooked pakoras | 170 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Squeeze the vegetables dry. Grated potato and chopped spinach release water that thins the batter. Squeeze in a clean tea towel first.
- Add water slowly. The right batter is closer to a paste than a pouring batter. You can always add more.
- Rest the mixture. Leave it for 5 minutes before shaping, so the gram flour hydrates and holds together.
Serving
Serve the pakoras hot with mint and coriander chutney, tamarind sauce or raita as a starter, or as part of a spread with spring rolls and a curry. They are also good tucked into a naan with salad and yoghurt. For more timings, see the air fryer cooking times chart, and the guide to baking paper in the air fryer if you want to use a liner.
Storing and reheating
Cooked pakoras keep for up to 2 days in an airtight container in the fridge. Reheat them in the air fryer at 170 °C for 4–5 minutes, until crisp and steaming hot (75 °C). Uncooked shaped pakoras can be frozen on a tray, then bagged, and cooked from frozen at 180 °C for 14–16 minutes.
Variations
- Cauliflower pakoras: Replace the potato and spinach with 200 g small cauliflower florets, tossed in the batter until coated.
- Paneer pakoras: Dip 2 cm cubes of paneer in the batter and cook for 10–12 minutes. This version is vegetarian but not vegan.
- Chicken pakoras: Add 250 g diced chicken breast to the batter and cook to 75 °C in the centre. Not vegetarian.
Troubleshooting
- The pakoras are doughy inside
- The batter was too thick or the balls too big. Keep them to golf ball size and flatten slightly, so they cook through in 14 minutes.
- The pakoras fall apart
- The batter is too thin or the vegetables too wet. Squeeze the grated potato and add more gram flour a spoonful at a time.
- They stick to the basket
- Gram flour batter sticks easily. Oil the basket well, or use perforated baking paper, and loosen them after 7 minutes before turning.
Frequently asked questions
How long do pakoras take in an air fryer?
Homemade vegetable pakoras take 12–14 minutes at 190 °C, turned once. Frozen pakoras need 10–12 minutes at 180 °C.
Can you make pakoras in the air fryer without deep frying?
Yes. A thick gram flour batter with a little oil brushed on top gives a crisp finish. They are slightly less puffy than deep-fried pakoras, but lighter.
How do you reheat pakoras in the air fryer?
Heat at 170 °C for 4–5 minutes until crisp and steaming hot all the way through (75 °C).
Can you make chicken pakoras in the air fryer?
Yes. Use 250 g diced chicken breast in the batter and cook for 14–16 minutes at 190 °C, until the chicken reaches 75 °C in the centre.
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