Vegetable pakoras with eggplant pickle

Preparation info
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Appears in

By Christine Manfield

Published 1999

  • About

These little fried spicy vegetable balls make an interesting start to a meal or can be served as palate-teasers with drinks. The mixture can be made ahead of time, leaving the cooking to the last minute. Fry the pakoras in small batches in hot oil so that they cook quickly and remain crisp.



  1. Make the batter as instructed, then leave it to stand for 2 hours.
  2. Cut vegetables into small dice, then combine. Check batter — if it is too thick, add a little water. Add diced vegetables to batter and stir to combine.
  3. Heat vegetable oil in a deep-fryer to 180°C.
  4. Drop a few small spoonfuls of vegetable batter into the hot oil and fry for 3-