Vegetable Pakoras

Sift flours and spices, create a thick batter, add vegetables, and deep-fry spoonfuls until crisp and golden-brown.

Estimated Nutrition

	Per Serving	Total
Calories	728.4 kcals	2185.3 kcals
Carbohydrates	80.1 grams	240.2 grams
Fat	34.2 grams	102.5 grams
Protein	24.3 grams	72.8 grams

Cook Time

25 mins

Produces

3 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

50
g

Self-Raising Flour

Fruits

1
tbsp

Lemon Juice

GrainsCereals

250
g

Gram Flour

chickpea flour

NutsSeeds

0.5
tsp

Red Chilli Powder

1
tsp

Garam Masala

1
tsp

Tandoori Masala Powder

optional, available from specialist Asian supermarkets

1
handful

Fresh Coriander Leaves

1
tsp

Salt

OilsFats

500
ml

Sunflower Oil

for deep frying

Vegetables

300
g

Potatoes

peeled and cut into small pieces

300
g

Onions

finely chopped

3
piece

Spring Onions

trimmed, finely chopped

7
leaf

Spinach Leaves

finely chopped

1
tsp

Green Chilli

chopped

Steps

Sift gram flour and self-raising flour into a bowl.
Stir in chilli powder, garam masala, and tandoori masala.
Add lemon juice and enough water to create a thick batter.
Set the batter aside for 15 minutes.
Mix the prepared vegetables and salt into the batter.
Heat sunflower oil in a deep heavy-based frying pan.
Fry tablespoons of batter in batches for 6 minutes until golden.
Serve the pakoras immediately.