Vegetable pakoras

    25 min

    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.

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    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.

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