Vegetable pakora

    20 min

    Everyone knows how dangerously moreish pakoras are! Vegetables are dredged in chickpea flour and fried till golden. What's not to love?

    5 people made this

    Serves: 3 

    • 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
    • Vegetables
    • 1 to 2 potatoes, sliced into rounds
    • 1/2 aubergine, sliced into rounds or half-moons
    • 1 onion, sliced into rounds

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. 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.

    Serving suggestion

    These pakora are very good when served hot with a tamarind or coriander dipping sauce.

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