Pakoras
Pakoras are a popular South Asian snack made by deep-frying vegetables, meat, or paneer in a spiced chickpea flour batter. They are a staple street food and home-cooked treat across India, Pakistan, and Bangladesh, often enjoyed during monsoon season or as an appetizer.
🍽️ Nutrition at a glance
Pakoras are high in fat and carbohydrates due to the deep-frying process and chickpea flour batter, with a moderate amount of protein from the flour and any added ingredients. A typical serving provides around 250-350 calories, along with some fiber, iron, and B vitamins.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 8 g |
| Carbs | 25 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 400 mg |
| Iron | 2.5 mg |
| Potassium | 300 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Folate | 80 mcg |
| Vitamin B6 | 0.2 mg |
| Zinc | 1.2 mg |
| Manganese | 0.6 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pakoras are synonymous with rainy days and social gatherings in South Asia, often served with chutneys. Nutritionally, the chickpea flour base offers a good source of plant-based protein and fiber, making them more nutrient-dense than many other fried snacks.
