Pakora

Vegetable & chickpea flour fritters

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Across the subcontinent it is common to hear or smell something sizzling in oil by the side of the road, usually at a bus stop or somewhere busy, where the vendor will skilfully scoop up a little bit of batter, containing anything from onion to cauliflower or broccoli, and swirl it around in the hot oil. Their crispy pakoras hit the spot every time. Served with a dip of some sort, sometimes yoghurt or mint chutney, or a sambar, they are filling and delicious — and coming out of that hot oil