Best 3 Pakora Dip Recipes

**Dive into a symphony of flavors with our curated collection of delectable Pakora Dip recipes, a culinary journey that promises to tantalize your taste buds.**

From the tangy delight of our Tamarind Dip to the creamy embrace of our Mint Raita, each recipe is a testament to the vibrant diversity of Indian cuisine. Experience the harmonious blend of spices, herbs, and fresh ingredients as you explore these irresistible dipping sauces, perfect for complementing the crispy, golden-brown pakoras that await your indulgence. With options ranging from the fiery kick of our Green Chili Chutney to the sweet and tangy allure of our Mango Chutney, our recipes cater to every palate, ensuring an unforgettable culinary experience. So, embark on this delectable voyage and discover the perfect Pakora Dip to elevate your next meal into an extraordinary feast.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY VEGETABLE PAKORAS

Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories Appetizers and Snacks Spicy

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

PAKORA

Pakora image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories Side dish, Snack, Starter

Time 50m

Number Of Ingredients 14

Ingredients

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

PAKORA SAUCE

Pakora Sauce image

This tastes as good as my local Indian and sauce can also be used to mix through red onions and served with poppadums.

Provided by Skyeman68

Time 10m

Yield Serves 6

Number Of Ingredients 7

Ingredients

6 tablespoons tomato ketchup
1 tablespoon mint sauce
1 tablespoon chilli powder
1 teaspoon salt
lemon juice
red colouring
water

Steps:

Place in a bowl the salt, chilli powder, mint sauce, tomato sauce and lemon juice.
Mix well and add red food colouring to give it a vivid bright red colour.
Dilute mixture with water to suit

Tips for Making the Perfect Pakora Dip:

Use fresh ingredients: The fresher the ingredients, the better the dip will taste. This is especially true for the yogurt and herbs.
Don't over-mix the dip: Over-mixing will make the dip too thin and runny. Mix the ingredients just until they are combined.
Chill the dip before serving: Chilling the dip will help to firm it up and make it more flavorful.
Serve the dip with a variety of pakoras: Pakora dip is the perfect accompaniment to a variety of pakoras, such as vegetable pakoras, chicken pakoras, and fish pakoras.
Get creative with your toppings: You can top your pakora dip with a variety of toppings, such as chopped cilantro, mint, or red pepper flakes.

Conclusion:

Pakora dip is a delicious and versatile dip that can be enjoyed with a variety of pakoras. It is easy to make and can be tailored to your own taste preferences. So next time you're making pakoras, be sure to give this dip a try. You won't be disappointed!