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How to Make Beetroot Pakora (Beetroot Fritters) Recipe

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Beetroot Pakora (Beetroot Fritters)

Beetroot Pakora (Beetroot Fritters)

Healthy and Delicious Beetroot

Beetroot pakora are crispy, yummy, healthy, bite-sized fritters. They make a nutritious party appetizer or teatime snack.

Beetroot is a mildly sweet vegetable with an impressive nutritional profile. It can help fight inflammation in the body, support brain health, and improve digestive health. Beetroot pakora is an excellent way to include this nutrient-dense veggie in your diet.

This pakora recipe is quick, easy, and beloved by children and adults alike. Serve the pakora on their own or paired with tomato sauce.

Cook Time

Prep timeCook timeReady inYields

15 min

12 min

27 min

4 servings

Ingredients

  • 1 cup grated beetroot
  • 1/2 cup grated carrot
  • 1 cup onions, julienned
  • 3/4 cup chickpea flour (besan powder)
  • 2 teaspoons rice flour
  • 1/2 teaspoon cornflour
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon carom seeds
  • 1 teaspoon red chili powder, or to taste
  • 2 teaspoons freshly chopped coriander leaves
  • 1 teaspoon salt, or to taste
  • Oil for deep-frying

Instructions

  1. In a bowl, add grated beetroot, grated carrot, julienned onions, ginger-garlic paste, chickpea flour, rice flour, cornflour, carom seeds, red chili powder, freshly chopped coriander leaves, and salt. Mix well.
  2. Make a pliable dough. No need to add water to make the dough. The moisture in the beetroot, carrot, and onions is enough to keep the dough wet.
  3. Start making pakoras with the dough. Heat the oil for deep-frying in a deep-bottomed pan. Let the oil become medium hot.
  4. Pinch small portions of the dough and slide each of them one after the other in the hot oil. Don't overcrowd them.
  5. Turn them after 1 minute. Fry the pakoras until they become evenly crunchy on all sides.
  6. Once done, remove them from the pan with the help of a slotted ladle and place them on an absorbent paper towel to absorb the excess oil.
  7. Repeat the same process with the remaining dough. Collect the pakoras on a paper towel.
  8. Serve the pakora hot with or without a dip (e.g., tomato sauce). Enjoy as an evening snack, party appetizer, or teatime snack.

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Photo Guide

Step one: In a bowl, add all the ingredients except the oil for deep-frying.

Step one: In a bowl, add all the ingredients except the oil for deep-frying.

Mix well. Make a pliable dough. No need to add water to make the dough because the grated beetroot,  carrot, and chopped onions contain enough moisture to make the dough wet.

Mix well. Make a pliable dough. No need to add water to make the dough because the grated beetroot, carrot, and chopped onions contain enough moisture to make the dough wet.

Step two: Heat the oil for deep-frying in a deep-bottomed pan. Pinch out small portions of the dough. Drop each of them one after the other into the hot oil. After a minute, turn them to ensure cooking on all sides. Fry them until they become crispy.

Step two: Heat the oil for deep-frying in a deep-bottomed pan. Pinch out small portions of the dough. Drop each of them one after the other into the hot oil. After a minute, turn them to ensure cooking on all sides. Fry them until they become crispy.

Step three: Remove them with the help of a slotted ladle and place them on an absorbent paper towel to absorb the excess oil. Repeat the same process with the remaining dough.

Step three: Remove them with the help of a slotted ladle and place them on an absorbent paper towel to absorb the excess oil. Repeat the same process with the remaining dough.

Serve them hot with or without a dip. They are super yummy on their own or paired with tomato sauce. Serve them as evening snack, party appetizer, or teatime snack. Enjoy the taste and crispiness!

Serve them hot with or without a dip. They are super yummy on their own or paired with tomato sauce. Serve them as evening snack, party appetizer, or teatime snack. Enjoy the taste and crispiness!

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