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Pakoda Recipe

Gurkhas > Pakoda Recipe
pakoda recipe

Nepalese cuisine bears a lot of resemblance to its neighbours India and Tibet. The Himalayan country, however, has a wide array of its own distinctive dishes. You can experience a culinary and cultural journey to Nepal while being in Melbourne itself by visiting Gurkhas. Gurkhas serves authentic Indian and Nepalese cuisine to tickle your taste buds and here is a snack recipe from our chefs that is included in both Indian and Nepali cuisines.

Whether you have last-minute guests or having friends over, this easy snack recipe would not only help you prepare a great snack quick but also leave your guests awestruck. Pakoda is popular street food from India and Nepali and is served warm to hot. You can serve the fritters or pakoda with some tangy sauces or mint chutney.


  • Chickpea flour (Besan flour) – ½ cup
    *You can also substitute the chickpea flour with all-purpose flour and add turmeric to it for the yellow colour. It is, however, recommended to use chickpea flour for the best results.
  • Water – ½ cup (you can add or reduce the amount as needed)
  • Baking powder – ½ tablespoon
  • Red Chilli powder – ¼ tablespoon
  • Cumin powder – ½ tablespoon
  • Onion – 1 small
  • Potato – 1 Big
  • Oil – 2 cups
  • Spinach Leaves – ¼ cup
  • Salt as per taste


  • Beat chickpea flour in water until it becomes a thick batter.
  • Set it aside for about 15 minutes.
  • Add salt, cumin powder, chilli powder and baking powder to the batter and beat it again.
  • Slice the onion and potato.
  • Mix spinach leaves to the batter.
  • Heat the oil on medium flame in a deep pan.
  • Dip the vegetables in the batter and deep fry in the oil till golden brown.
  • Take the pakodas out in a tissue or paper towel.
  • Serve hot with tangy sauce, tomato ketchup or mint chutney.


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