Simple vegetable pakora

    30 min

    Crisp golden potato and onion bites cooked with a selection of spices in a gram flour batter and then deep fried. This is the basic pakora recipe which is a great place to start. Remember to season to your taste with as much or as little spice as you like.


    Lanarkshire, Scotland, UK
    15 people made this

    Serves: 4 

    • 450g potatoes, peeled and diced
    • 1/2 onion, chopped
    • 2 teaspoons garam masala
    • 300g gram flour (chickpea flour)
    • salt to taste
    • 1 teaspoon red chilli powder
    • 1 teaspoon ground cumin
    • 2 tablespoons tomato ketchup
    • 2 tablespoons natural yoghurt
    • 2 teaspoons chopped fresh coriander
    • 200ml water, or as needed
    • vegetable oil for frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put the potatoes and chopped onions in a large bowl. Add the garam masala, gram flour, salt, chilli powder and ground cumin. Mix well until the flour is distributed evenly and a rough paste is formed.
    2. Add the tomato ketchup, yoghurt and coriander and mix well again.
    3. Now slowly add the water until the mixture just holds its consistency when dripping off the back of the spoon.
    4. Heat the vegetable oil in a heavy, deep saucepan. To judge whether the oil is hot enough, put a cube of bread in and, if it rises to the surface immediately, the oil is ready.
    5. Cook the pakoras in batches by dropping one tablespoon of the mixture at a time into the hot oil. When the pakoras bob up to the surface, push them down gently with slotted spoon. Deep fry until a dark golden brown. Remove from oil and drain on kitchen paper. Repeat with remaining batter.

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