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Vegetable Pakoras

Delicious batter, slightly spicy, containing a variety of fresh vegetables - a great Indian entree


  • 250g besan or gram flour (also known as chickpea flour)

  • 50g self-raising flour

  • 1 tsp red chilli powder

  • ½ tsp chilli paste

  • 2 tsp garam masala

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp ground coriander

  • 1 tbsp lemon juice

  • 300g potatoes, peeled and cut into small pieces -equates to 4 smallish spuds

  • 300g onions, finely chopped - I used 1 largish brown & 1 medium sized spanish/red onion

  • 3 spring onions, trimmed, finely chopped

  • 20 odd baby spinach leaves, finely chopped

  • ½ cup cauliflower florets - single stem, small sections or you'll be eating raw cauli!

  • ½ cup frozen peas

  • handful fresh coriander leaves, shredded

  • 1 tsp chopped green chilli

  • 1 tsp salt

  • To cook:

  • vegetable oil, for deep frying


  • 1.

    Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, chilli paste, garam masala, paprika, cumin and coriander powder, and mix well.

  • 2.

    Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Allow to stand for 10-15 minutes while you prep the veg.

  • 3.

    Add all of the remaining ingredients (not the oil of course!) to the batter mixture and mix well to coat the potatoes, cauliflower, peas and onions.

  • 4.

    Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.

  • 5.

    When the oil is hot, carefully drop tablespoonfuls of the batter mixture into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. This quantity makes around 20 pakoras, cook in batches, don't overcrowd the saucepan/oil or they will

  • 6.

    A) stick together en masse

  • 7.

    B) lower temp of oil

  • 8.

    C) take an eternity to cook!

  • 9.

    Serve immediately with riata - although GJ is not overly fond of riata, so we had them with sweet chilli sauce, which was more than acceptable!

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