Vegetable Pakoras

Ingredients

1 onion, finely sliced

1 potato, grated

¼ cauliflower, finely shredded

1 red chilli, finely chopped

1 green chilli, finely chopped

Small handful fresh coriander, chopped

2 teaspoons garlic, finely chopped

2 teaspoons ginger, finely chopped

Vegetable oil, for deep frying

The Pakora Mix

200–250g gram flour (besan), sifted

1½ teaspoons garam masala

1 teaspoon turmeric

½ teaspoon chilli powder

2 teaspoons cumin seeds

1 teaspoon salt

The Dipping Sauce

200g natural yoghurt

Small handful fresh coriander, finely chopped

½ tablespoon ginger, finely chopped

½ tablespoon garlic, finely chopped

Juice of ½ lemon

1 teaspoon tamarind sauce

1 teaspoon sugar

Pinch of salt

½ green chilli, finely chopped (optional)

To Finish

Fresh curry leaves

Sea salt

PREPARATION

.1. Finely slice the onion and shred the cauliflower, then grate the potato and place it into cold water to prevent discolouration.

2. Drain the potato and pat it dry before combining it with the onion, cauliflower, chillies, coriander, garlic and ginger.

3. Mix together the garam masala, turmeric, chilli powder, cumin seeds and salt, then stir through the vegetables.

4. Gradually add the sifted gram flour until the mixture holds together, adding a little more flour if needed.

5. Mix the yoghurt with the coriander, ginger, garlic, lemon juice, tamarind sauce, sugar, salt and optional chilli to make the dipping sauce.

COOKING

6. Heat the vegetable oil to 170–180°C and test it with a small piece of onion—it should sink briefly before rising to the surface.

7. Shape small handfuls of the pakora mixture and carefully lower them into the hot oil.

8. Fry in batches, turning occasionally, until golden brown and cooked through.

9. Remove the pakoras with a slotted spoon and drain on kitchen paper.

10. Briefly fry the curry leaves until crisp, then drain well.

11. Sprinkle the pakoras with sea salt and top with the crispy curry leaves.

12. Serve immediately with the chilled coriander yoghurt dipping sauce.

School of Wok Tips

 Drying the grated potato helps prevent the pakora mixture from becoming too wet.

 The vegetables naturally release moisture, so avoid adding water unless absolutely necessary.

 Fry in small batches to keep the oil temperature consistent and ensure an even, crispy finish.

 Crispy fried curry leaves add wonderful aroma and make a great finishing garnish.

FAQs

Can I use other vegetables?

Yes, aubergine, carrot, spinach or cabbage all work well in pakoras.

What is gram flour?

Gram flour (also called besan) is made from ground chickpeas and gives pakoras their distinctive flavour and crisp texture.

Can I make these without deep frying?

Yes, they can be baked or air-fried, although they won't be quite as light and crispy as the traditional deep-fried version.