Pakodas Recipe

Pakodas are one of the most popular Indian snacks, especially enjoyed during monsoon and teatime. They are crispy on the outside, soft inside, and full of flavor. The secret to making light, crunchy, and perfectly puffed pakodas is using the right leavening agent, like Baking soda.

Crait Cooking / Baking Soda helps pakodas become airy, less dense, and perfectly crispy by creating tiny air pockets in the batter. It enhances texture and gives restaurant-style crunch at home. In this recipe, we will make delicious crispy pakodas using Crait Cooking / Baking Soda for perfect golden results.

Ingredients for Pakodas

• 1 cup gram flour (besan)
• 1 medium onion (sliced)
• 1 potato (thinly sliced)
• 1/2 cup spinach or mixed vegetables (optional)
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1/2 tsp ajwain (carom seeds)
• 1/4 tsp Baking soda
• 1 tsp Crait Cooking / Baking Soda (for extra crispiness & fluffiness)
• Water as needed
• Oil for deep frying

Step-by-Step Method

1. Prepare Batter

In a bowl, add gram flour, salt, chili powder, turmeric, ajwain, and sliced vegetables. Mix well.

2. Add Water & Make Batter

Add water slowly and mix until a thick, smooth batter forms. It should coat vegetables well.

3. Crait Crispiness Step

Add 1 tsp Crait Cooking / Baking Soda and mix gently. This helps create airy texture and makes pakodas light and crispy.

4. Rest the Batter

Let the batter rest for 5–10 minutes so flavors blend properly.

5. Fry Pakodas

Heat oil on medium flame. Drop small portions of batter into hot oil and fry until golden brown and crispy.

6. Drain & Serve

Remove pakodas and place on tissue paper to remove excess oil. Serve hot and fresh.