Everyone knows how dangerously moreish pakoras are! Vegetables are dredged in chickpea flour and fried till golden. What's not to love?
2 people made this
150g chickpea flour (gram flour)
1 tablespoon curry powder
1 handful fresh chopped coriander
1 (2.5cm) piece root ginger, grated
1 clove garlic, grated
water, as needed
salt to taste
oil for deep frying
1 to 2 potatoes, sliced into rounds
1/2 aubergine, sliced into rounds or half-moons
1 onion, sliced into rounds
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Method Prep:10min › Cook:10min › Ready in:20min
In a medium bowl combine flour with curry powder, coriander, ginger and garlic. Make a smooth batter by adding water and mixing together, then add salt. Add water until batter is neither too watery or too thick and still sticks to the spoon.
Heat 5 to 8cm of oil in a heavy saucepan over medium high heat. When oil is hot, dip potato slices in pakora batter to coat, then place in hot oil. When they are golden brown, place on kitchen paper to drain. Repeat dipping and frying with aubergine and onion.
These pakora are very good when served hot with a tamarind or coriander dipping sauce.