Pakoras: Bengali Style


This easy and tasty recipe has been in heavy rotation since the day we learned it.  Our dear friends from Sana’a Qadeem shared this recipe with us and it has been quite popular with herbivores and omnivores alike.  It makes for a great appetizer and only requires a few simple and inexpensive ingredients.  This recipe hails from Bangladesh.  Enjoy!



1 cup of red lentils

1 medium-sized red onion

1 cup of chopped, fresh cilantro (or parsley can be used if you’re not sure how to say cilantro in Arabic)

½ – 1 tsp. of salt

Cooking oil



1.        Soak red lentils in water for 1-2 hours

2.        Blend the soaked red lentils with just enough water (usually a few teaspoons, depending on how long the red lentils have been soaking) to blend adequately

3.        Add sliced red onions, chopped cilantro, and salt to the red lentil mixture

4.        Heat cooking oil and fry about teaspoon of the mixture at a time

5.        The pakoras taste excellent with a sweet chili dipping sauce or a mixture of ketchup, apple cider vinegar, and sweet soy sauce


4 thoughts on “Pakoras: Bengali Style

  1. Hey there, RM. Made the pakoras tonight, in honor of ‘Slumdog Millionare’s’ Oscar victory. J/K. Quite good, though I managed to fill my apartment with thick black smoke. Fortunately, no one called the Fire Dept. I made a dipping sauce out of ketchup, siracha, white wine vinegar, and soy sauce – turned out tastily. Be well!

  2. Simply delicious! I accidentally made the batter too thin (had too much water in it when I blended with a hand blender) so I compensated with besan (chickpea flour)….yummy yummy in my tummy! My husband said it was “fine Indian restaurant quality”…lol

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