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Crispy, savory fritters made from tender cluster beans dipped in a spiced chickpea flour batter. This delightful Indian snack is perfect for a rainy day, served hot with a side of tangy mint chutney.
Prepare the Cluster Beans (Gawar)
Make the Pakora Batter
Combine Gawar and Batter
Crispy, savory fritters made from tender cluster beans dipped in a spiced chickpea flour batter. This delightful Indian snack is perfect for a rainy day, served hot with a side of tangy mint chutney.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 305.93 calories per serving with 9.71g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Deep Fry the Pakoras
Serve
Add 1 teaspoon of crushed coriander seeds and 1/2 teaspoon of amchur (dry mango powder) to the batter for a tangy, aromatic twist.
Mix in one thinly sliced onion with the gawar and batter to make Gawar-Onion Pakoras for added sweetness and texture.
For a lower-oil version, preheat an air fryer to 190°C (375°F). Arrange the coated gawar in a single layer, spray with a little oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp.
Cluster beans (gawar) are an excellent source of dietary fiber, which aids digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
The batter is made from besan (chickpea flour), which is a great source of plant-based protein, essential for muscle repair, growth, and overall body function.
Cluster beans provide important minerals like calcium, iron, and phosphorus, which are vital for bone health, oxygen transport, and energy metabolism.
Gawar Pakora is a deep-fried snack, which makes it high in calories and fat. However, the main ingredients, cluster beans (gawar) and chickpea flour (besan), offer nutritional benefits like fiber and protein. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Gawar Pakora (about 135g) contains approximately 300-350 calories, primarily from the chickpea flour and the oil absorbed during frying.
This usually happens for two reasons: the oil was not hot enough, or the batter was too thin. Ensure your oil is at the correct temperature (around 175°C / 350°F) and that your batter is thick enough to coat the beans properly.
Pakoras are best enjoyed fresh and crispy right after frying. If you need to make them ahead, you can reheat them in an oven or an air fryer at 180°C (350°F) for 5-7 minutes to restore some of their crispiness.
Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour. However, always check the label of your asafoetida (hing), as some brands mix it with wheat flour. Use a certified gluten-free brand to be certain.
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