Spring vegetable pakoras


Preparation info

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By Alice Hart

Published 2018

  • About

To make a fresh chutney to go with the pakoras, blend a large handful of chopped mint with a small handful of chopped coriander (cilantro). Chop a small red onion and a couple of green chillies and add them to the herbs with a squeeze of lime, a generous splash of water and a pinch of salt.


  • ½ teaspoon cumin seeds, crushed
  • ½ teaspoon coriander seeds, crushed
  • ½ teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 200 g (7 oz) gram or chickpea flour
  • 1 litre (35floz) vegetable oil, for deep-frying
  • 200 g (7 oz) purple sprouting broccoli or broccolini, roughly chopped
  • 100 g ( oz) peas
  • 5 spring onions (scallions), roughly chopped


Mix the cumin, coriander, turmeric, chilli powder, salt, baking powder and gram flour together in a large bowl and gradually whisk in 200 ml (7 floz) cold water to form a batter.

Heat the oil in a deep saucepan or wok until it reaches 180°C (350°F/Gas 4). If you don’t have a thermometer drop a little batter into the pan – it should sizzle and dance immediately if hot enough.

Add the broccoli, peas and spring onions to the batter and stir to coat. Drop tablespoons of this mixture into the hot oil, being careful not to overcrowd the pan, and deep-fry for 2–3 minutes until golden brown. Lift out with a slotted spoon and drain on paper towel. Serve immediately, perhaps with the fresh chutney described above.