Name: Pakora (Vegetable & chickpea flour fritters)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 100 g (3½ oz) tempura flour; 1 teaspoon coriander seeds, dry-roasted and ground, or ¼ teaspoon ground coriander; ½ teaspoon caraway seeds; 40 g (1½ oz/1 cup) chopped spinach or kale; 125 g (4½ oz/1 cup) chopped cauliflower; 60 g (2¼ oz/1 cup) chopped broccoli; 1 onion, cut into rings; black sesame seeds, to garnish; a generous pinch of salt; Tamarind chutney, Yoghurt pakora dipping sauce, or Velvet tomato catsup, to serve; 1 litre (35 fl oz/4 cups) rice bran oil or vegetable oil, for deep-frying; ¼ teaspoon ground turmeric; coriander (cilantro) sprigs, to garnish; 100 g (3½ oz) chickpea flour (besan)

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

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

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of