Vegetable Pakoras


vegetable pakoras

Serves 4


100g chickpea flour (besan) or rice flour

2 tsp garam masala

1 tsp ground coriander

1/2 tsp chilli powder

1 egg

75g natural yoghurt

1 tbsp lemon juice

25g onion

25g red capsicum

50g cooked potatoes

50g cauliflower florets

50g corn kernels, thawed if frozen

corn oil, to deep fry


  1. Combine the flour and spices in a bowl. Make a well in the centre. Break the egg into the well. Add the yogurt and lemon juice, then whisk into a thick batter. Allow the batter to stand for at least 10 minutes.
  2. Meanwhile, finely chop the onion. Deseed and finely chop the capsicum. Cut the potatoes and cauliflower into 1cm dice. Stir capsicum, potato, cauliflower and corn into the batter. Mix well. Allow to stand for another 10 minutes.
  3. Fill a deep pan with corn oil until 1/3 full. Heat until a cube of bread dropped in sizzles. Stir the batter.
  4. Drop 3-4 spoonfuls of batter into pan. Deep-fry for 8 minutes, or until golden. Remove and drain. Deep-fry remaining batter in same way, to make 12 pakoras. Garnish with coriander, if you like.


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