Vegetable pakora recipe

Vegetable pakora



  • 100g Gram flour
  • 1 tsp Mild curry powder
  • ½ tsp Baking powder
  • ½ tsp Chilli flakes (more if you like them hotter1)
  • ½ tsp Turmeric (good for a golden batter)
  • ½ tsp Ground coriander
  • ½ tsp Cumin
  • Salt & pepper to taste
  • 100ml Water
  • - finely chopped carrot (I always cut carrot length ways into 4 & remove the inner rooty part , potato, frozen peas, red onion)
  • Vegetable oil to fry



  • Sift the flour and baking powder
  • Mix all the dry ingredients together
  • Add the water, try around 80ml to begin with then add a little more at a time, you are aiming for a thick batter
  • Once mixed leave it to stand in the fridge for around 15mins.
  • If you don’t have a deep fat fryer just test with a small amount of batter in a deep pot or wok. In your pot aim for 5cm of vegetable oil, do not fill the pot more than ¾ full of oil.

If not hot enough they will be very oily, if to hot they will cook too quickly on the outside with a raw batter on the inside. Around 170 -180c pretty good.

  • Once golden drain on some kitchen paper

To dip

  • A quick chilli dip I have also made - tomato sauce mixed with a little water, thinly diced onion & Tabasco.