Indian soya pakoras

Indian soya pakoras


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About this recipe: A vegetarian and vegan Indian recipe for crispy soya pakoras. Serve with a coriander chutney or tamarind sauce.


Serves: 4 

  • 150g dried soya beans
  • 2 pinches asafoetida (optional)
  • 1 pinch salt
  • 1 tablespoon curry powder
  • 1 small handful fresh coriander leaves
  • 1 small piece root ginger, grated
  • 1 onion, minced
  • 1 garlic clove, minced
  • 2 tablespoons minced red pepper (optional)
  • oil for deep frying

Prep:15min  ›  Cook:10min  ›  Extra time:3hr soaking  ›  Ready in:3hr25min 

  1. Soak the soya beans in water for 3 hours. Drain, reserving a little of the soaking water.
  2. Process the soya beans in a food processor to obtain a coarse paste, adding a little soaking water if needed.
  3. Stir in the asafoetida, salt, curry powder, coriander, ginger, onion, garlic and red pepper. Form the mixture into small balls, using your hands or a spoon.
  4. Heat the oil in a heavy, deep frying pan. Once hot, plunge the pakoras into the oil and cook until golden, working in batches to avoid overcrowding the pan. Drain on kitchen paper. Serve warm.

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