Kebab City Onion Pakora

Kebab City Onion Pakora

Pakora is undoubtedly one of Scotland’s most beloved fast foods.  Deliciously spicy and effortlessly munchable, everyone has an opinion on where you’ll find the best in town (feel free to recommend your favourite places in the comments below!).

Although pakora in all forms is a wonderful thing, I much prefer the traditionally smaller, bite sized pieces commonly found in Glasgow takeaways.  I’ve been surprised at the number of shops further east in Dunfermline and Fife whose pakora comes in much larger (dare I say, stodgier) pieces, generously filled with vegetables but lacking in crisp and crunch.

The combination of perfectly fried pakora pieces and pink pakora sauce is hard to beat, especially after a night of indulgence.  This recipe is based on the Glasgow pakora I know and love.  Serve it with Kebab City Pakora Sauce.

5 from 1 vote
Kebab City Onion Pakora
  • 3 onions chopped
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp chilli powder (or to taste)
  • 1/2 tsp garam masala
  • 1/2 tsp methi leaves (dried fenugreek)
  • 1 tsp fresh coriander stems finely chopped
  • 1/4 tsp garlic paste
  • 1/4 tsp sea salt
  • 1 tsp lemon juice
  • 2-3 tbsps water
  • 100g chickpea flour (gram flour)
  • Oil for deep frying
  • 1/2 onion very thinly sliced
  • 1 small handful fresh coriander leaves finely chopped
  1. In a bowl, add chopped onion, cumin powder, coriander powder, chilli powder, garam masala, methi leaves, coriander stems, garlic paste, sea salt & lemon juice.  Mix well and set aside for 1 hour.

  2. Add 2-3 tablespoons of water and 100g of chickpea flour.  Mix thoroughly, adding a little more water or flour as necessary until the mix reaches the desired consistency.  Aim for a mix which just sticks to a teaspoon.

  3. Heat oil for deep frying to 160c.  Carefully drop teaspoons of pakora mix into the hot oil.  Fry for 2 mins, turning occasionally.

  4. Lift the pakoras out of the oil and allow to rest for 1 minute.  This allows the filling to continue cooking and ensures the outside of the pakora doesn't colour too quickly.  At this stage, the pakoras may be set aside to cool completely and finished later if desired.

  5. Return the partially cooked pakoras to the hot oil and fry for a further 2-3 minutes or until golden and crisp.  Drain off any excess oil, arrange the pakoras on a plate and garnish with sliced onion and fresh coriander.  Serve with pink sauce.

If you like this recipe, you might be interested in buying my book: The Indian Takeaway Secret is packed full of over over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.

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