5.0/5 rating 1 vote


    • Ready in:
    • 30 minutes
    • Serves:
    • 4 - 6
    • Complexity:
    • easy


  • 70g gram flour (chickpea flour)
  • 1/4 tsp bicarbonate of soda
  • 6 tbs cold water
  • large pinch ground cumin
  • large pinch of ground coriander
  • 1 small onion finely sliced
  • 4 handfuls of spinach leaves roughly chopped
  • 1 handful fresh coriander chopped (optional)
  • 1 tsp chopped green chilli (optional)
  • good pinch of salt
  • vegetable oil for frying
  • Method

    Prepare all of the vegetables and set aside.

    Place all the dry ingredients in a large mixing bowl and add the water.

    Mix well and then add the vegetables, making sure that the vegetables are all coated with a thin layer of the batter. Add the fresh coriander and chilli, if using.

    Heat oil in a wok or use a deep fat fryer and drop spoonfulls of the vegetables (coated in batter) into the hot oil.

    Cook until browned and the pakora holds their shape, turning in the oil to cook on all sides.

    Remove from the oil and drain on kitchen paper.

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