Aubergine pakoras with coriander mint sauce

Aubergine pakoras with coriander mint sauce


1 person made this

About this recipe: These Indian pakoras made with aubergine are a little bit spicy and very flavourful. The sauce that goes with them is very light and refreshing and sets off the heat of the pakoras. A great addition to your next curry night.


Serves: 8 

  • 250g chickpea flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground coriander
  • 1/2 teaspoon mustard seeds, crushed
  • 1 teaspoon ground sweet paprika
  • 1/2 teaspoon cardamom seeds, crushed
  • 1/2 teaspoon ground sweet paprika
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 300ml water
  • oil for frying
  • 4 aubergines, peeled and thinly sliced
  • For the sauce
  • 25g fresh coriander, chopped
  • 25g fresh mint, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1 teaspoon grated fresh root ginger
  • juice of 1/2 a lemon
  • 1 natural yoghurt
  • salt and pepper to taste

Prep:45min  ›  Cook:10min  ›  Ready in:55min 

  1. Prepare the sauce by mixing the coriander, mint, cumin, curry, ginger, lemon juice, natural yogurt, salt and pepper. Keep refrigerated.
  2. In a bowl, combine the chickpea flour, bicarbonate of soda, spices, salt and pepper. Gradually add 300ml water and whisk until you get a thick paste.
  3. Heat the oil in a frying pan over medium heat. When hot, dip the aubergine slices in the batter then place in the pan. Cook for a few seconds until brown. Remove with a slotted spoon, drain on a kitchen paper and serve hot with the sauce.

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