Pink Pakora Sauce

A serving bowl filled with vegetable pakora, beside a dipping pot of pink pakora sauce.

Pakora isn’t complete without pink pakora sauce, and you can make your own in just a few minutes with this easy recipe!

One of the most popular items on Scottish takeaway menus is pakora, which comes with a delightfully smooth and tangy pink sauce. It’s a classic combination you’ll find in every Scottish Indian restaurant, as well as in kebab shops. The cooling sauce is perfect with chicken or vegetable pakora, or with onion bhajis.

Why is pakora sauce pink?

The combination of ketchup and yogurt or milk combine to give the sauce its distinctive pink colour. For a more vibrant colour, I add beetroot powder to the mix. This can be used in the same way in other dishes and adds natural colour and a touch of sweetness.

To make this pink pakora sauce, I use kefir yogurt. First, I mix ketchup, mint sauce, yogurt, milk, water, cumin, garam masala, chilli powder, beetroot powder, salt and sugar in a bowl. Then I add a touch more water or milk until the sauce reaches the desired consistency. Finally, I transfer the sauce to a container with a lid and set aside in the fridge until needed. The sauce keeps well for up to 2 days, so is good for making ahead.

I hope you’ll try this pink pakora sauce recipe. If you do, let me know in the comments below how it went!

Pink Pakora Sauce
Prep Time
5 mins
Total Time
5 mins
Course: Side Dish
Cuisine: Kebab Shop, Indian Restaurant
Keyword: pakora sauce
Servings: 1 portion
  • 4 tbsps tomato ketchup
  • 1/2 tsp mint sauce
  • 1 generous tablespoon natural yogurt
  • 3 tbsps milk
  • 3 tbsps water
  • Pinch cumin powder
  • Pinch garam masala
  • 1/4 tsp chilli powder
  • 1/2 teaspoon beetroot powder
  • Pinch sea salt
  • Pinch sugar
  1. In a bowl, add ketchup, mint sauce, yogurt, milk, water, cumin powder, garam masala, chilli powder, beetroot powder, sea salt and sugar.  Mix thoroughly and add a little more water or milk if necessary until the sauce reaches your preferred consistency.  Cover and set aside in the fridge for 20 minutes.

  2. Serve with your favourite pakoras.

Do you like this pink pakora sauce recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make onion bhajis, chicken tikka, South Indian garlic chilli curry, naan bread and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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