Vegetable pakoras

Vegetable pakoras


Be the first to make this!

About this recipe: These little fritters made with chickpea flour are really tasty served with a yoghurt, lime and coriander sauce. A perfect nibble for vegetarians. Leftovers can be incorporated into a delicious vegetarian curry.


Serves: 8 

  • 300g chickpea flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons curry powder
  • 25g fresh coriander, chopped
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 200ml water
  • 3 potatoes, peeled and sliced
  • 2 small aubergines, peeled and sliced
  • 2 onions, sliced
  • oil for frying

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Mix the flour with the bicarbonate of soda, curry, coriander and garlic in a bowl. Season with salt and pepper. Add water and mix well until smooth.
  2. Heat oil in a deep frying pan. When hot, dip the vegetables in the batter then into the oil. Cook for 5 minutes or until brown, working in batches. Drain on a plate lined with kitchen paper. The pakoras should be golden brown and crisp and the vegetables tender and cooked.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate