Easy Pakora Recipe
These vegetarian pakora are super easy to make and you can use whatever vegetables you have in your fridge or garden. Great for party nibbles or a simple starter. As these are oven baked, rather than fried in oil, they are a very healthy pakora option! If you prefer a traditional pakora that is friend in oil, rather than oven-baked, check out our other pakora recipe. Pakoras can also be called Bhaji. See note below about freezing the mix.
Courgette Pakora variation: For a great summer alternative, especially if you like to grow your own vegetables, use 200g grated courgette in place of the carrots.
Pumpkin Pakora variation: For a great autumn edit, this recipe also works well reducing the potatoes to 100g and, instead of carrots, using 300g pumpkin, peeled and grated.
Serve with chilli jam or chutney or our Mint and Coriander Raita. Makes 12 pakoras.Ingredients:
1-2 tsp Korma*
2.5cm ginger, grated
1-2 garlic cloves, crushed
200g potatoes, peeled and grated
200g carrots, peeled and grated
4 spring onions, trimmed and finely chopped
1 red chilli, finely sliced (optional)
Handful fresh coriander, chopped
75g chickpea flour (also called besan or gram flour)
Salt, to taste
- Put the spices, ginger, vegetables, spring onion, coriander into bowl, season and mix together thoroughly with your hands.
- Add the chickpea flour (sieve if it’s very lumpy) and mix again.
- Add a little water if you need more moisture to bind (if using courgettes, you will probably need need to add any more water). Just add a tbsp at a time.
- Form 12 little patties (about a dessert spoon of mixture) and place on a lined baking tray
- Preheat the oven to 220°C , fan 200°C and bake for 20-25 minutes.
* you can use any of our spices in this recipe
Top Tip for Batch Cooking
If you have lots of vegetables that you want to use up you can make a big batch of the pakora mix and freeze it after step 1 (i.e before you have added the besan flour).