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A serving bowl filled with vegetable pakora, beside a dipping pot of pink pakora sauce.
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Vegetable Pakora (Indian Takeaway Style)

Course Appetiser, Side Dish, Snack, Starter
Cuisine British Indian, Indian, Pakistani, Scottish Indian
Keyword glasgow pakora, pakora, paroka, vegetable pakora
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 1 hour
Total Time 1 hour 15 minutes
Servings 1 portion

Equipment

  • 1 Deep Fryer

Ingredients

Make The Pakora Mix

  • 2 large onions, finely sliced
  • 1 medium potato, finely chopped
  • 1 small handful fresh spinach leaves, roughly chopped
  • 1 small handful fresh coriander leaves and stalks, roughly chopped
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon mild red chilli powder
  • 1/2 teaspoon dried fenugreek leaves (methi)
  • 1 teaspoon garlic ginger paste
  • 1/4 teaspoon sea salt
  • 2 teaspoons fresh lemon juice or lemon dressing
  • oil for deep frying
  • 100g gram flour
  • 3-4 tablespoons plain flour
  • 2-3 tablespoons water
  • 1/2 small onion, finely sliced
  • 1 small handful fresh coriander leaves, roughly chopped

Instructions

  • In a large bowl, add 2 large onions, finely sliced, 1 medium potato, finely chopped, 1 small handful fresh spinach leaves, roughly chopped, 1 small handful fresh coriander leaves and stalks, roughly chopped, 1/4 teaspoon cumin seeds, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander seeds, 1/4 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, 1/4 teaspoon mild red chilli powder, 1/2 teaspoon dried fenugreek leaves, 1 teaspoon garlic ginger paste, 1/4 teaspoon sea salt and 2 teaspoons fresh lemon juice. Mix well and set aside for 1 hour. During this time, the salt will draw water from the vegetables, reducing the amount of added water required; this increases the flavour of the finished pakoras.
  • After pakora mix has rested for 1 hour, heat oil for deep frying to 170C/340F. If using a fryer with a basket, remove the basket before heating the oil to prevent pakoras from sticking to the basket. Add 100g gram flour and 3-4 tablespoons plain flour to prepared pakora mix, then slowly add 2-3 tablespoons water. Mix well and add a little more water or flour as necessary until pakora mix has a slightly thick consistency and falls slowly off of the back of a spoon.
    Carefully drop spoonfuls of vegetable pakora mix into the hot oil and fry pakoras in batches for 3-4 minutes, turning occasionally until golden and crisp. Using a slotted spoon, lift pakoras from the oil and transfer to a plate. Leave to stand for 5 minutes, or if you prefer at this stage set aside to cool completely, ready to fry again when you choose.
  • To finish vegetable pakoras, heat oil for deep frying to 180C/350F. Carefully drop vegetable pakoras into hot oil and fry for 2 minutes until hot and crunchy. Use a slotted spoon to remove pakoras from the oil, drain off any excess and arrange pakoras on a serving plate. Garnish with 1/2 small onion, finely sliced and 1 small handful fresh coriander leaves, roughly chopped and serve with pink pakora sauce and a lemon wedge.

Notes

For ease, a handful of frozen chips can be used instead of the potato in this recipe.  Remove the chips from the freezer and set aside at room temperature for a short time until they're defrosted enough to be sliced thinly.