Indian soya pakoras

    3 hours 25 min

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

    2 people made this

    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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