Gluten-Free Indian Pakora with Chickpea Flour
By the Gluten Free Recipes team ·
Crispy, savory fritters bursting with aromatic spices, these pakoras offer a delightful crunch with a tender interior. Perfect for sharing, they are a flavorful and satisfying gluten-free appetizer.
At a glance: This medium party and appetizers recipe yields 8 servings in about 30 minutes (20 min prep, 10 min cook). It uses 12 ingredients — including chickpea flour, rice flour, ground cumin — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Indian Pakora with Chickpea Flour: When preparing this party and appetizers recipe, when preparing this recipe, always use clean utensils and surfaces. Be mindful of cross-contamination from gluten-containing ingredients in your kitchen, especially when handling flours and spices. Always verify that all packaged ingredients, including spices and flours, are certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Indian Pakora with Chickpea Flour: This recipe relies on chickpea flour and rice flour, which are naturally gluten-free. Ensure all added spices and ingredients are also certified gluten-free to avoid cross-contamination.
Ingredients
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (or to taste)
- 1/2 tsp salt
- 1 medium onion, thinly sliced
- 1/2 cup fresh spinach, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup water (or as needed)
- 3-4 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, whisk together the chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Ensure all the dry spices are well combined for even flavor distribution.
- 2
Add the thinly sliced onion, chopped spinach, and chopped cilantro to the dry ingredients. Toss them gently to coat the vegetables with the flour mixture.
- 3
Gradually add the water, about 1/4 cup at a time, mixing until a thick batter forms. The batter should be thick enough to coat the vegetables but not too watery; aim for a consistency that will hold its shape when fried, about 2-3 minutes of mixing.
- 4
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a tiny bit of batter; it should sizzle immediately and float to the surface.
- 5
Carefully drop spoonfuls of the pakora batter into the hot oil, being careful not to overcrowd the pan. Fry in batches for about 8-10 minutes, turning occasionally, until the pakoras are golden brown and crispy on all sides. They should sound crisp when gently prodded.
- 6
Using a slotted spoon, remove the fried pakoras from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite chutney or dipping sauce.
Nutrition (per serving)
Tips & Notes
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
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