Recipes
Vegetable Pakoras
How to Make Vegetable Pakoras
Crisp vegetable pakoras made with onion, potato and spinach in a lightly spiced gram flour batter. Serve them hot with mango chutney or mint yoghurt.
Makes: Approximately 16 pakoras
Preparation time: 15 minutes
Cooking time: 20 minutes
- Put the onion, grated potato, spinach, chilli and fresh coriander into a large bowl.
- Add the gram flour, cumin, ground coriander, garam masala, turmeric, chilli powder, salt and baking powder. Mix until the vegetables are evenly coated.
- Gradually add the water, mixing well after each addition. The batter should be thick enough to hold the vegetables together without becoming runny.
- Heat approximately 5cm of vegetable oil in a deep, heavy-based saucepan to 175°C.
- Carefully lower heaped tablespoons of the pakora mixture into the oil. Fry them in small batches for 3–4 minutes, turning occasionally, until crisp and golden.
- Remove the pakoras with a slotted spoon and drain them on kitchen paper. Allow the oil to return to temperature before cooking the next batch.
- Serve immediately with mango chutney, tamarind chutney or mint yoghurt.
Notes from the kitchen
Baking option: Place spoonfuls of the mixture on a lined baking tray, brush or spray lightly with oil and bake at 220°C/200°C fan for 20–25 minutes. Turn halfway through cooking.
Note: Gram flour is made from chickpeas and is naturally gluten-free, but check the packaging for possible cross-contamination if necessary.
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Ingredients for Vegetable Pakoras
1 medium onion, thinly sliced
1 medium potato, peeled and coarsely grated
75g baby spinach, roughly chopped
1 small green chilli, finely chopped, optional
150g gram flour
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon salt
½ teaspoon baking powder
100–130ml cold water
2 tablespoons chopped fresh coriander
Vegetable oil, for frying
