Pakora Recipe (Crispy Pakistani Vegetable Pakoray)
Make crispy vegetable pakoray: onion, potato, spinach and chilli in a thick spiced besan batter with a little rice flour, fried until golden and crunchy.
Samosa, pakoray, dahi bhallay, gol gappay and bun kebab: the street food of Lahore and Karachi and the iftar table in Ramadan. Each recipe fixes the usual problems, from bubbly samosa crusts to hard bhallay and soggy chaat.
Recipes developed and tested by Farwa Zeeshan
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The recipes to cook first
SamosaCrisp aloo samosa- 9PakoraCrunchy vegetable pakoray
- 9Dahi BhallaySoft bhallay in yoghurt
- 9Chana ChaatTangy chickpea chaat
- 9Gol GappayPuris that puff
- 9Bun KebabKarachi egg-dipped burger
Learn the technique
Guides behind these recipes
Sugar Syrup Stages for Mithai10 Essential Pakistani Spices and How to Use ThemUrdu to English Ingredient Names
Quick answers
Street Food and Chaat FAQ
What is served at a Pakistani iftar?
Dates, pakoray, samosa, chana chaat, fruit chaat, dahi bhallay and rooh afza.
Why do my samosas have bubbles?
The oil was too hot when you started frying; start in warm oil.
How do I make pakoray crispy?
Use a thick besan batter with a spoon of rice flour and medium-hot oil.
Can I make iftar snacks ahead?
Yes, samosas, spring rolls and bhallay all freeze well.
Every recipe
All street food and chaat
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Samosa Recipe (Crispy Punjabi Aloo Samosa)
Make crispy, blistered Punjabi samosa with a stiff ajwain dough, spiced potato and pea filling and slow frying at low heat. Shaping and fixes included.
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