Vegetable Pakoras.

Vegetable Pakoras are the classic indian finger food that no one can resist. Be sure to add this dish to your vegetarian curry recipes.

The main ingredients to make this delicious finger food is chickpea flour, Garam Masala and tandoori paste which add the spice packed flavours to this dish.

Happy Spicing!

Vegetable Pakoras



  • 250g of chickpea flour
  • 50g self raising flour
  • 1 tbsp Spice Library Garam Masala
  • 1 tsp tandoori paste (recommended but optional)
  • 1 tbsp lemon juice
  • 300g potatoes –  peeled and cut into small pieces
  • 300g onions –  finely chopped
  • 6-8 spinach leaves, finely chopped
  • 3 tbsp of freshly chopped coriander leaves
  • 1 tsp chopped green chilli (optional)
  • 1/2 tsbp Salt
  • 1/2 – 1 cup of water
  • Sunflower or peanut oil for deep frying


  • Sift the chickpea flour and the self-raising flour into a bowl. Add garam masala and tandoori paste, if using, and stir well to combine.
  • Add lemon juice, then gradually add enough water to form a smooth batter (Note; the batter must be thick enough to coat the back of a spoon. You may not need to use all the water). Set aside for 10-15 minutes.
  • Then add the remaining ingredients except the oil to the batter and combine well to coat the vegetables.
  • Heat the oil in a deep heavy-based frying pan until when you add some of the batter, it turns brown. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil. Care must be taken as the hot oil may splatter. Fry for 5-6 minutes or until the pakoras are crisp and golden-brown and the vegetables have cooked through.
  • Serve hot with a serving of cucumber yoghurt.


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