Recipes

Vegetable Pakoras

Vegetable Pakoras

These are super easy to make and you can use whatever vegetables you have to hand. Gluten free, vegan and vegetarian.  Great for party nibbles or a simple starter.  Serve with our mint and coriander raita or chilli jam.

Serves 4-6


Ingredients

250g chickpea flour (also called besan or gram flour)
8 tsps of either Korma, Bhuna, Goan or Tandoori Masala Spice Blends
1 tbsp lemon juice
2 tsps salt
300g potatoes, peeled and cut into small pieces (too big, and they won't cook properly)
2 onions, finely sliced
3 spring onions, trimmed and finely chopped
handful of spinach, finely chopped
​handful coriander

1 green chilli, finely chopped (optional)

2 tsp salt

Oil, for deep frying

Put the gram flour in a bowl and add the Spice Pots spice blend of your choice, and some salt and stir well to combine.
Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. 
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.  Serve immediately with our mint and coriander raita or some chilli jam.