Enjoy the monsoon with these 5 easy‑to‑make, ultra‑crispy pakora recipes – the perfect companion to hot chai and rainy skies.

Aloo‑Pyaaz Bhajiya (Potato + Onion Pakora)

Why you’ll love it: Classic, comforting, and insanely crispy.
How to make:

• Thinly slice 2 onions and 1 potato.
• Mix with chopped green chillies, coriander, a handful of poha (rice flakes), salt, chili & turmeric powder, and ½ cup besan.
• No extra water – moisture from veg is enough
• Fry in hot oil till golden and crisp.
• Tip: hot oil and thin veggie layers = maximum crunch

Crispy Mixed‑Vegetable Pakora

The veggie‑packed twist: Use grated potato, onion, spinach, cabbage, carrot – whatever you have Epicurious.
Steps:

Mix lots of vegetables with enough besan to coat (don’t drown).
Add spices: salt, red chili, coriander.
Use cold water or ice water for batter — helps crispiness
Fry until craggy‑edged and golden.

Bread Pakora (Stuffed or Plain)

Street‑food favourite: Bread dipped in spicy potato or paneer mix
Recipe:

• Spread spiced mashed potato or cubed paneer between two bread slices.
• Dip in besan batter (add a pinch of ajwain or carom seeds for flavour).
• Fry until beautifully crisp, and serve with chutney or ketchup.

Corn Pakoda

Sweet & crunchy: Grated or chopped corn kernels add a natural sweetness
Method:

• Combine corn with besan, spices (salt, chili, cumin), chopped coriander.
• Add a hint of rice or arrowroot flour for an extra crisp touch.
• Fry on medium heat until the edges crackle.

Palak/Spinach Pakora

Green & nutritious: A lighter, crisper option
How-to:

• Mix chopped spinach (palak) or leafy greens into spiced gram‑flour batter.
• Let veggies release moisture, just coat lightly.
• Fry in small batches for crispier texture

Pro Tips for Extra‑Crispy Pakoras

• Cold water in batter adds crispiness
• Rice flour or arrowroot lightens the coating
• Maintain medium‑hot oil – test with a small batter drop
• Don’t overcrowd, fry in batches to retain crunch
• Use a slotted spoon or wire rack to drain – keeps them crisp longer.

Serving & Pairing Suggestions

• Enjoy hot with adrak‑chai (ginger tea).
• Serve alongside green mint chutney, tamarind chutney, or ketchup.
• Sprinkle with chaat masala, black salt, or extra chili powder just before serving.

Why These Pakoras Shine in the Monsoon

• They’re comforting and nostalgic, as Indian homes know well.
• The crunch contrasts beautifully with the monsoon’s soft drizzle.
• Vegetable varieties and spices keep them light yet flavorful