- Egg free
- Gluten free
- High in dietary fibre
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
- 1 serve veg or fruit
No one misses out with our delicious pakora recipe. Crispy, golden and lightly spiced, these gluten-free Indian-style fritters are perfect for entertaining.
- Makes16
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 1 1/2 cups (225g) chickpea flour (besan)
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp cumin seeds, toasted
- 2 tsp salt
- 1 brown onion (150g), thinly sliced
- 1 Red Royale potato, unpeeled, coarsely grated
- 1/4 cauliflower, finely chopped
- 1 long green chilli, finely chopped
- 2 tsp ginger paste
- Vegetable oil, to deep-fry
- Lemon wedges, to serve
Mint chutney
- 1 1/2 cups mint leaves
- 2 garlic cloves, chopped
- 1 long green chilli, coarsely chopped (optional)
- 1/4 cup (60ml) lemon juice
- 2 tsp caster sugar
- 1/2 cup (140g) plain natural yoghurt
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the mint chutney, place the mint, garlic, chilli, if using, lemon juice and sugar in a small food processor. Process until smooth. Add the yoghurt and process to combine. Season.
Step 2
Combine the chickpea flour, coriander, turmeric, garam masala, cumin seeds and salt in a large bowl.
Step 3
Combine the onion, potato, cauliflower, chilli and ginger paste in a large bowl. Sprinkle with chickpea flour mixture and use your hands to combine. Add ¼ cup (60ml) water and stir to combine.
Step 4
Add enough vegetable oil to a large saucepan to come one-third of the way up the side of the pan. Heat over medium-high heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs).
Step 5
Use a metal spoon to carefully lower 1/4-cup portions of the chickpea mixture into the oil. Cook for 3 mins each side or until dark golden, crisp and cooked through. Use a slotted spoon to transfer fritters to a plate lined with paper towel. Repeat with the remaining mixture to make 16 fritters.
Step 6
Transfer the fritters to a serving platter. Season. Serve with mint chutney and lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Leftover pakoras can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.
Use it up: Leftover chickpea flour can be used in the classic Italian street food farinata or in homemade falafels.
The history behind this deep-fried Indian fritter
Of all the vegetable fritters in the world, Indian fritters may reign supreme. A perfect ratio of crisp batter to vegetables, laced with exotic spices and served with a cooling raita, pakoras are loved by all. Not just a delicious starter or snack, the vegetable pakora also has great cultural significance in India. When the rainy season hits, family and friends huddle together indoors and eat pakoras accompanied by chai tea. This respite from the weather means these crispy fried snacks have become associated with joy and friendship, and it’s hard not to feel joyful when you bite into our version of these popular Indian fried snacks.
What is pakora batter made from?
Chickpea flour is at the heart of our vegetable pakoras and is the key ingredient that makes these gluten-free fritters so crisp. Made from ground-dried chickpeas, it has a slightly nutty taste and makes a great binding ingredient.
Chickpea flour absorbs liquid easily, which means it creates a thick lump-free batter. Using it also means you don’t have to add egg to veg pakora, which makes these fritters vegan if you serve them with a dairy-free yoghurt dipping sauce.
In this clever pakora recipe, the vegetables are first tossed in the chickpea flour, then water is added to turn it into a batter. Not too much water is needed as some of the vegetables will release a bit of liquid. The mixture should be thick and just coat the veggies.
How to serve veg pakora your way
Outside of India, these delicious fritters are most commonly eaten as a start in an Indian restaurant, but now you have this authentic recipe, you can whip it up for all occasions. How about serving up a big bowl for movie night or footy season? You could also serve them with a salad for a light dinner. We serve our fritters with a mint raita that provides a great cooling contrast, but dips and condiments like kasundi, mango chutney or ginger and coriander chutney are all tasty partners for the fritters. They are ideal to kick off an Indian feast along with samosas and tandoori lamb cutlets, followed up with butter chicken, rogan josh and palak paneer, and finished with a refreshing mango kulfi.
FAQs
Pakora
- Makes16
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 1 1/2 cups (225g) chickpea flour (besan)
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp cumin seeds, toasted
- 2 tsp salt
- 1 brown onion (150g), thinly sliced
- 1 Red Royale potato, unpeeled, coarsely grated
- 1/4 cauliflower, finely chopped
- 1 long green chilli, finely chopped
- 2 tsp ginger paste
- Vegetable oil, to deep-fry
- Lemon wedges, to serve
Mint chutney
- 1 1/2 cups mint leaves
- 2 garlic cloves, chopped
- 1 long green chilli, coarsely chopped (optional)
- 1/4 cup (60ml) lemon juice
- 2 tsp caster sugar
- 1/2 cup (140g) plain natural yoghurt
Description
No one misses out with our delicious pakora recipe. Crispy, golden and lightly spiced, these gluten-free Indian-style fritters are perfect for entertaining.
Method
Step 1
To make the mint chutney, place the mint, garlic, chilli, if using, lemon juice and sugar in a small food processor. Process until smooth. Add the yoghurt and process to combine. Season.
Step 2
Combine the chickpea flour, coriander, turmeric, garam masala, cumin seeds and salt in a large bowl.
Step 3
Combine the onion, potato, cauliflower, chilli and ginger paste in a large bowl. Sprinkle with chickpea flour mixture and use your hands to combine. Add ¼ cup (60ml) water and stir to combine.
Step 4
Add enough vegetable oil to a large saucepan to come one-third of the way up the side of the pan. Heat over medium-high heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs).
Step 5
Use a metal spoon to carefully lower 1/4-cup portions of the chickpea mixture into the oil. Cook for 3 mins each side or until dark golden, crisp and cooked through. Use a slotted spoon to transfer fritters to a plate lined with paper towel. Repeat with the remaining mixture to make 16 fritters.
Step 6
Transfer the fritters to a serving platter. Season. Serve with mint chutney and lemon wedges.