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Air fryer pakoras

Love pakoras but want a healthier version? These fit the bill!


Air fryer pakoras

Our air fryer pakoras swap the deep fryer for the much healthier air fryer, while keeping that satisfying crunch.
Total Time20 minutes
Course: Main Course
Cuisine: Bengalese
Servings: 4 people


  • 115 g flour
  • 75 g rice flour
  • 1 1/2 tsp chilli powder
  • 1 pinch asefoetida
  • 2 pinches salt
  • 1/2 cup cabbage sliced thinly
  • 1/2 onion finely chopped
  • 1 handful fresh coriander chopped
  • 2 tsp green chillies finely chopped
  • 2 tbsp corn or vegetable oil
  • 1/4 cup water


  • In a large mixing bowl add the gram flour and rice flour and mix with a fork to combine. 
  • In another bowl, add the chilli powder, asafoetida, salt, cabbage, onion, coriander and chillis. Mix well and set aside for 5 minutes. 
  • Add the vegetable mix to the flour and add the oil and give everything a good mix to form a batter. Set aside for 5 minutes. 
  • Give the batter a stir and add a tablespoon of water at a time just until you have a thick, dough-like consistence. Not too runny! 
  • Preheat your air fryer to 180°C for 5 minutes. 
  • Line the air fryer tray with foil and spray with a little cooking oil spray if you have it, if not, rub a teaspoon of cooking oil over the foil. 
  • Add spoonfuls of the dough to the foil and air fry for 10 minutes, turning the pakoras halfway. Then air fry for a further 4-8 minutes until the pakoras are evenly brown, crispy and fully cooked. 


Tweaks and tips: We love these dipped into a homemade yoghurt dip mixing natural yoghurt, finely chopped cucumber and mint. Yum! 

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