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.
Be the first to make this!
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
3 potatoes, peeled and sliced
2 small aubergines, peeled and sliced
2 onions, sliced
oil for frying
Method Prep:15min › Cook:10min › Ready in:25min
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.
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.