Breadcrumb Pakoras with Indian Green Chutney

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Preparation info

  • Makes


    • Difficulty


    • Ready in

      20 min

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

This recipe conjures up a happy memory of India, of eating freshly fried pakoras from a cone of newspaper in the holy city of Varanasi. It uses breadcrumbs, rather than the usual batter made with gram (chickpea) flour and for me, it is the perfect snack.


For the Pakoras

  • 2 large handfuls of freshly made breadcumbs, made from Real Bread
  • 1 egg, beaten
  • 1 tbsp plain/all-purpose flour
  • ½ onion, finely diced
  • 1 small handful of coriander/cilantro (leaves and stalks), chopped
  • some curry leaves (enough for a few per pakora)
  • 1 small green chilli, chopped (optional)
  • 1 tsp baking powder
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp turmeric
  • a large pinch of salt
  • a good grind of black pepper
  • vegetable oil, for deep-frying

For the Green Chutney

  • 1 large handful of coriander/cilantro
  • 100g/ oz fresh coconut, grated (or desiccated/dried shredded coconut, soaked in water until tender and drained)
  • 1cm/½in piece of fresh root ginger
  • 1 small green chilli
  • a few curry leaves
  • ½ tsp mustard seeds
  • a squeeze of lemon juice
  • a pinch of salt
  • sugar, to taste (optional)


  1. To make the chutney, blitz together the coriander/cilantro, coconut, ginger and chilli in a food processor to a smoothish paste. Dry-fry the curry leaves and mustard seeds in a frying pan for a couple of minutes to bring out the flavour, and stir these into the chutney, along with the lemon juice, salt and sugar to taste. If the chutney is a little too firm, add a splash of water to make it the desired consistency. Leave to one side while you make the pakoras.
  2. Mix all of the pakora ingredients together until combined and you can form the mixture into balls. If the mixture is too dry and you can’t shape it, add water little by little until you can; if it seems too wet, add a little more flour.
  3. Heat the vegetable oil in a deep, solidly-made pan to 180–190°C/350–375°F.
  4. Form the mixture into balls about the size of a small chicken’s egg and carefully lower a few of them into the hot oil without overcrowding the pan. Fry for about 5 minutes until golden brown, moving them around to ensure they are cooked evenly. Remove with a slotted heatproof spoon and drain on paper towels while you fry the remaining pakoras. Serve with the green chutney on the side.