Vegetable Pakoras

Vegetable Pakoras

Makes: 8
Prep Time: 15 minutes
Cooking time: 10-20 minutes
Method: hob

Great for a crowd. This recipe will serve 8 - halve the ingredients for a smaller batch. These are super-easy to make and you can use whatever vegetables you have to hand. Gluten-free, vegan and vegetarian. Serve with our mint and coriander raita or chilli jam.


250g chickpea flour (also called besan or gram flour)
8 tsp of Tandoori Masala Spice Pot
2 tbsp lemon juice
300g potatoes, peeled and chopped*
2 onions, finely chopped
3 spring onions, finely sliced
Carrots, thinly peeled into long ribbons
handful coriander
1 green chilli, finely chopped (optional)
2 tsp salt
Sunflower oil, for deep frying


  1. Put the gram flour in a bowl, add the Tandoori Masala spice and stir well to combine.
  2. Add the lemon juice, then gradually add water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
  3. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
  4. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
  5. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through.
  6. Serve immediately with mint and coriander raita or chilli jam.

NOTE Korma, Bhuna and Goan Spice Pots also work well with this recipe

       *CHEF'S TIP
       Make sure to cut the potato into small pieces or they        
​       won't cook properly