These air fryer pakoras are crispy, flavorful, and much lighter than the traditional deep-fried version. Perfect for Iftar or as an evening snack, they’ll satisfy your cravings without the guilt. Try this easy recipe and experience the crunch for yourself!
Pakoras are an essential part of Ramadan and a go-to comfort snack in many households. Traditionally deep-fried, these crispy fritters are made with gram flour (besan) and spices, creating a crunchy, flavorful bite. But what if you could enjoy the same delicious taste without the excess oil? With this air fryer pakora recipe, you get all the crispiness minus the deep frying, making it a healthier and hassle-free alternative. If you’re looking for a guilt-free way to enjoy your favorite Iftar snack, this is it!
Traditional vs. Air-Fried Pakoras
Pakoras are typically made by coating sliced vegetables—like onions, potatoes, or spinach—in a seasoned gram flour batter and deep frying them in hot oil until golden and crisp. While undeniably tasty, deep frying adds a significant amount of oil, making the dish high in calories and unhealthy when consumed frequently.
This air fryer version eliminates the need for deep frying while maintaining the perfect crunch and flavor. A small amount of oil ensures the pakoras don’t dry out, and air circulation in the fryer crisps them up beautifully. The best part? No more dealing with excess oil splatters or the lingering smell of deep frying in your kitchen!
Don’t have an air fryer? Here’s the recipe for crispy baked pakoras using an oven.
How to Make Perfect Air Fryer Pakoras
The secret to achieving crispy air fryer pakoras lies in the batter consistency and cooking method. Follow these steps for the best results:
- Prepare the Onions – Slice red onions lengthwise and separate the strands. This helps in even coating and crisping.
- Make the Batter – Mix gram flour, rice flour, spices, salt, and a pinch of baking powder for that golden, airy texture.
- Coat the Onions – Toss the onions in the dry mixture first. Then, add a tablespoon of oil to prevent them from drying out in the fryer.
- Add Water Gradually – Slowly incorporate water until you get a sticky batter that clings to the onions. Avoid a runny consistency.
- Air Frying Tips:
- Line the air fryer tray with a light brush of oil.
- Place pakoras with some space between each to allow even cooking.
- Do not brush with oil initially; let them air fry for 5 minutes to hold shape first.
- Flip halfway and brush with oil for even browning.
- Crispy Perfection – In just a few minutes, you’ll have golden-brown, crispy pakoras that taste just like the deep-fried version!
Tips for Extra Crispy Pakoras
- Use Rice Flour: Adding rice flour to the batter makes the pakoras extra crispy.
- Don’t add too much water: Your batter should be sticky and firm enough to coat the onions and should not be runny at all.
- Don’t Overcrowd the Air Fryer: Ensure even air circulation by placing pakoras in a single layer.
- Brush with Oil at the Right Time: Brushing with oil after the initial frying helps them crisp up perfectly.
- Adjust Cooking Time: Depending on your air fryer model, you may need to increase the time slightly for maximum crunch.
Ingredients Needed
To make these delicious air fryer pakoras (makes around 16 pakoras), you’ll need:
- 2 medium red onions (sliced lengthwise)
- 60g (½ cup) gram flour (besan)
- 18g (2 tablespoons) rice flour
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon red chili powder (adjust to preferred spice level)
- 1 teaspoon roasted and crushed coriander seeds
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon oil (I used unrefined rapeseed oil)
- Water (as needed, about 2-3 tablespoons)
- Oil for brushing
- Chopped coriander and green chilies (optional)
Crispy Air Fryer Pakoras
Ingredients
Equipment
Method
- Slice the onions lenghtwise and separate the strands.
- Add the besan, rice flour, spices, baking powder and salt into a bowl and mix. Add the onion (along with coriander and green chilies,if using) and coat the strands with the dry mixture.
- Add the oil and mix again to coat the onion. Gradually add water just enough to make a thick batter that sticks to the onion.
- Prepare your air fryer tray by lining it with a parchment paper and brushing it with oil. Place the pakoras lightly on the tray at a distance from each other.
- Air fry at 180℃ (350℉) for 5 minutes, then brush them with some oil on top and air fry for another 5 minutes at 180℃ (350℉). Flip and brush again lightly with some oil then air fry at 200℃ (400℉) for 5 minutes. Place the pakoras on a wire rack to keep them crispy if you're not consuming them right away.
Made them today, followed the recipe exactly and they turned out fantastic – crunchy and tasty.
Thank you for your feedback.
May I know which air fryer you use?
It’s a local brand from Aldi (supermarket). I got it in January when they had it on offer.
Looks delicious! Will it come out nice without the rice flour?
The pakoras will be less crispier, but it will work without the rice flour too.
Can rice flour be substituted with corn flower? I made the baked version which was delicious and want to try this one too
Yes, you can replace it with corn flour but they will come out a little less crispier. It would still work though. Let me know how they turn out for you if you try it this way?
Hi. Mine always come out tasting and looking raw. I’ve tried multiple temperature settings but its been a disaster so far. Should i first roast the besan?
Sounds like your batter is either too watery or too dense. Make sure that the onion strands coat evenly with the besan and place them lightly into the air fryer so there is some air to flow through the pakoras. This ensures that the pakoras remain crispy and fluffy.
Salam! I was wondering if it would be a bad idea to add spinach and potatoes chopped in to small slices as well? Thanks!
If you want to add potatoes, parboil them first and then add so they cook through. Spinach can also be added.