Vegetable pakora recipe!

These are a really good accompaniment to a curry, or just to have as part of a ‘bits and bobs’ meal. They are made with gram flour which is made of ground chickpeas and is a naturally gluten free flour. The ingredients you add can vary depending on what vegetables you have and which spices you like most and so on. This recipe makes around 12 pakoras. Here is my interpretation 🙂
I also like to make a yoghurt sauce to go with it.


1 ½ medium to large sized onions
Half a carrot
A small potato
A small handful of peas
2 table spoons of gram flour
1 clove of garlic
1 tsp of turmeric
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of ground ginger
½ tsp of chili powder
½ tsb of salt
4 table spoons of cold water
Plenty of sunflower or vegetable oil for (semi) deep frying


Chop the onions into thin slices, grate the carrot and potato and put the peas all into a bowl together. Add in all the spices, salt and the crushed clove of garlic along with half the gram flour. Add water gradually until you have a doughy, not too liquid texture. Add more gram flour and water until the vegetables are all coated (but not so coated you can’t see them!) in the mixture and it is firm enough to be able to scoop into firm balls between two spoons. Heat the oil in a small non-stick saucepan (the oil should be about 1 ½ inches high in the pan). Test if the oil is hot enough for frying by dropping a tiny bit of mixture in – if it sizzles it is hot enough. Fry the pakoras in small batches of 4 or 5 and remove from the oil when golden.

Yoghurt sauce:
A small tub of natural yoghurt
around ¼ of a cucumber
½ a teaspoon of mint sauce
A squeeze of lemon

Chop up the cucumber finely and put in a bowl along with the yoghurt, mint and lemon, stir together and serve 🙂

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5 thoughts on “Vegetable pakora recipe!

    • Yeah I’ve tried them shallow fried before, more like pattys and they’re nice too! Deep frying them just makes them a little more crispy on the outside! As for the coconut oil, I can’t say anything as I’m allergic so I’d better not try haha!

      • Oog, yes, no coconut oil for you. I’m going to try them at patties. Don’t really deep-fry anymore, since my neighbour burnt her house down doing it… kinda turned me off the process. But shallow-frying, yeah, I’m there! 🙂

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