Vegetable Pakoras

Preparation Time 30 minutes
Cooking Time 25 minutes
Standing/Marinating 0 minutes
Serves 20 portions
1 large potato 2 tsp ground coriander
1 small cauliflower 1 tsp bicarbonate of soda
1 small red pepper 1 tsp chilli powder
1 medium onion 1½ cups/375ml water
5 spinach leaves (or 2 cabbage leaves) 1 Tbsp lemon juice
1½ cups/165g besan (gram/chickpea) flour ½ cup frozen corn kernels or tinned corn
3 Tbsp plain flour vegetable oil for shallow frying
2 Tsp Garam Masala


  1. Boil the potato until tender (not too soft), then peel and chop finely.
  2. Finely chop the cauliflower, red pepper and onion and shred the spinach leaves.
  3. Sift the flours, garam masala, coriander bicarbonate of soda and chilli powder into a bowl. Make a well in the centre and add the water and lemon juice. Stir to a smooth, creamy batter, adding water if necessary.
  4. Add the vegetables and mix in evenly.
  5. Heat about 2cm of the oil in a frying pan over a moderate high heat.
  6. With a spoon, make a ball of batter and drop into the oil. Fry about 6 at a time until golden and remove onto absorbent paper.
  7. Serve hot with sweet mango chutney or tamarind sauce.


  1. Test the oil with a piece of the batter. The batter should bubble rapidly but not brown too quickly.
  2. Pakoras can be served as a starter or as an accompaniment to the main meal.