Pea and Courgette Pakora

Name: Pea and Courgette Pakora
Yield: Makes about 12
Ingredients: Handful of fresh coriander (cilantro), finely chopped; 1 red or green chilli, finely chopped (seeds removed, if you like); sunflower or vegetable oil, to serve; Handful of fresh coriander (cilantro), finely chopped; 150 g (5½ oz) gram (chickpea) flour; 200 g (7 oz) frozen peas, defrosted according to the packet instructions and mashed a little; 1 red or green chilli, finely chopped (seeds removed, if you like); 1 tablespoon curry powder (hot or mild); Salt; sunflower or vegetable oil, to serve; Chutneys of your choice, to serve; 1 courgette (zucchini), (around 300 g/10½ oz), coarsely grated (shredded); 1 shallot, finely grated (shredded); 1 courgette (zucchini), (around 300 g/10½ oz), coarsely grated (shredded)

Preparation info

Makes about
12

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

I learnt a great pakora tip involving courgettes (zucchini) from my friend Chetna Makan (you can also find it on her YouTube channel: Cook with Chetna). Because courgettes have a high water content, you don’t need to add any extra water to this pakora batter. You will definitely get your hands messy.

Ingredients

Starter
Vegan
Gluten-free

Ingredients

Method