Is pakora high in carbs? A deep dive into its nutritional profile

November 3, 2025 •

3 min read

While traditional pakora is often made with chickpea flour, which contains carbs, a typical 100g serving of onion pakora can contain over 20 grams of carbohydrates, sometimes much more depending on preparation. So, is pakora high in carbs? The nutritional profile is more complex than a simple yes or no.

Quick Summary

Pakora is generally high in carbohydrates due to its flour-based batter and deep-frying method. Its precise nutritional makeup depends heavily on the type of flour and ingredients used, as well as the cooking process. Healthier, low-carb modifications are readily achievable.

Key Points

High in carbs: Traditional pakora is relatively high in carbs due to its chickpea flour batter and starchy fillings like potatoes.
Deep-frying increases fat: The deep-frying method significantly adds fat and calories, making the overall nutritional profile less healthy.
Chickpea flour is a better option: Using besan (chickpea flour) offers a lower carb count and more protein and fiber compared to all-purpose wheat flour.
Healthier alternatives exist: Options like baking, pan-frying, or air-frying can drastically reduce the fat and calorie content without sacrificing flavor.
Keto-friendly options possible: Pakora can be adapted for a keto diet by using low-carb flour alternatives like almond flour and choosing non-starchy vegetables.
Ingredient choice is key: The carb content is determined by the flour used (besan vs. almond flour) and the type of vegetables included.

The Core Ingredients: A Carb Breakdown

The carbohydrate content of a pakora begins with its primary component: the flour. Traditional pakora batter is made from besan, or chickpea flour, a naturally gluten-free option with a better nutritional profile compared to all-purpose wheat flour.

Chickpea Flour (Besan): Per 100 grams, chickpea flour contains roughly 53 grams of carbohydrates, significantly less than the 95 grams found in all-purpose flour. It is also higher in protein and fiber, helping to slow the absorption of sugars into the bloodstream and providing a more stable energy source.
Fillings: The vegetables and other fillings used in pakora also contribute to the final carb count. Onions, potatoes, and spinach are common choices, each with a different carbohydrate profile. Potatoes, in particular, are starchy and can elevate the overall carb load significantly, as seen in bread pakora which often features a potato filling. In contrast, using non-starchy vegetables like cauliflower or spinach keeps the carb count lower.

The Impact of Cooking Method: Deep-Frying vs. Alternatives

Beyond the ingredients, the method of cooking plays a critical role in determining whether pakora is high in carbs and overall calories. Deep-frying, the traditional preparation method, immerses the pakora in hot oil, which can drastically increase its fat and calorie content. While the frying process doesn't add carbohydrates, it makes the overall snack much less healthy.

Healthier Cooking Methods

Pan-Frying: This method uses a minimal amount of oil, cooking the pakora on a skillet until golden brown and crispy. It retains the desired texture with a fraction of the added fat and calories.
Baking: For an even lighter option, baking pakora is a great choice. When placed on parchment paper in a hot oven, the fritters become crispy without any added oil. Some recipes even substitute the potatoes with sweet potatoes, which are still starchy but packed with more vitamins.
Air-Frying: The air fryer is another excellent modern alternative. It circulates hot air to cook food, resulting in a crunchy exterior similar to deep-frying but without the high oil content.

Comparison: Standard Pakora vs. Healthier Options

This table illustrates the approximate nutritional differences between a typical deep-fried pakora and a healthier, oven-baked alternative. Nutritional values can vary based on specific ingredients and portion sizes.


Nutrient	Deep-Fried Onion Pakora (Approx. 100g)	Baked Vegetable Pakora (Approx. 100g)
Calories	296.6 kcal	200-250 kcal (approximate)
Carbohydrates	22.4g	15-20g (using chickpea flour & veg)
Fiber	5.4g	Higher due to more vegetables
Protein	8.3g	Similar or higher, depending on flour
Fat	19.3g	Significantly lower, under 5g
Added Sugars	Varies	Typically low or none

Crafting a Low-Carb Pakora at Home

Creating a lower-carb pakora is straightforward and offers a great way to enjoy this snack guilt-free. The key is in thoughtful ingredient selection and preparation. The recipe for a healthy baked pakora on Kind Earth provides a good blueprint for making these changes at home.

Low-Carb Pakora Ingredients Checklist

Alternative Flours: Use almond flour or coconut flour instead of or in addition to chickpea flour to lower the carb count further.
Non-Starchy Vegetables: Opt for grated cauliflower, spinach, zucchini, or bell peppers as the primary filling instead of potatoes.
Baking Instead of Frying: As discussed, baking is the easiest way to cut down on fat and calories. The recipe from Kind Earth offers specific baking instructions.
Healthy Dips: Pair your pakoras with a cooling yogurt-based raita or a mint chutney instead of a sugar-laden sauce.

Conclusion

In summary, the answer to whether pakora is high in carbs is a conditional 'yes.' A standard, deep-fried pakora is moderately high in carbohydrates due to its flour and starchy vegetable content. However, the deep-frying process is the primary culprit behind its high fat and calorie density. For those seeking a healthier or lower-carb option, adjusting the ingredients and adopting alternative cooking methods like baking or pan-frying can make a significant difference. By being mindful of preparation and ingredients, you can enjoy a version of this beloved snack that is both delicious and nutritionally balanced. For more detailed instructions on creating a healthier version at home, consider reviewing the recipe for Healthy Pan-Fried Pakora [https://www.teaforturmeric.com/pan-fried-pakistani-pakora-simple-green-chutney/].

Frequently Asked Questions

Traditional pakora is not suitable for a strict low-carb diet due to the carbohydrate content in chickpea flour and common vegetable fillings. However, it can be adapted by using non-starchy vegetables and low-carb flours like almond or coconut flour.

To reduce the carb content, swap starchy vegetables like potatoes for grated cauliflower, spinach, or zucchini. Use low-carb flour alternatives such as almond flour or lupin flour for the batter.

Yes, bread pakora is particularly high in carbohydrates. It combines the carbs from the bread and the chickpea flour batter, often with an additional starchy potato filling.

Chickpea flour contains approximately 53 grams of carbohydrates per cup, while regular all-purpose wheat flour contains about 95 grams for the same amount, making chickpea flour a lower-carb choice.

Baking pakora does not reduce the carb content from the flour or vegetables themselves, but it significantly lowers the fat and calorie content compared to deep-frying.

Yes, you can make keto-friendly pakora by using almond flour or lupin flour for the batter, incorporating non-starchy vegetables like cauliflower or bell peppers, and avoiding deep-frying.

Deep-frying adds a large amount of fat and calories to the pakora. While it doesn't add carbohydrates, the added oil makes the snack much more calorie-dense and less healthy overall.