Ingredients

2 1/4 cups chickpea flour

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp fenugreek powder

1/2 tsp chilli powder (pure chilli powder)

2 tsp salt (cooking/kosher salt)

3/4 cups + 2 1/2 tbsp water

1 1/2 cups onions, grated (~1 1/2 onions)

2 cups potato, peeled and grated (~1 large)

2 1/2 cups cauliflower, finely chopped or grated into rice-sized pieces (~1/4 large head)

2 large red chillies, finely chopped (adjust spiciness to taste)

1 tbsp fresh ginger, finely grated

2 tbsp coriander/cilantro leaves, finely chopped

3 to 4 cups vegetable or canola oil (about 4 cm / 1.5″ depth in pot)

2 cups mint leaves

1 cup coriander/cilantro leaves

1/4 cup eschalot, sliced

3 tbsp lime juice

1 tsp caster sugar

1/2 tsp cumin seeds

1/2 tsp cooking/kosher salt

2 ice cubes

1 cup plain yoghurt

1/2 cup mint leaves, packed

1/4 tsp salt

Instructions

Step 1: Make the batter by placing chickpea flour in a bowl along with turmeric, cumin, coriander, fenugreek, and chilli powders. Slowly whisk in the water until smooth.

Step 2: Mix in the grated potato, cauliflower, onion, grated ginger, chopped chillies, and chopped coriander leaves. Stir well with a wooden spoon to form a thick, almost paste-like batter.

Step 3: Preheat your oven to 80°C (175°F) and set a rack over a tray to keep the cooked pakoras warm.

Step 4: Heat about 4 cm (1.5 inches) of vegetable or canola oil in a heavy-based pot to 180°C (350°F).

Step 5: Form patties by dropping 2 tablespoons of batter into the hot oil. You can shape them with your hands or use tablespoons, being careful to avoid splashes. Do not crowd the pot, as this will lower the oil temperature.

Step 6: Fry the pakoras for 2 to 3 minutes until golden and crisp. Drain them on paper towels and keep warm on the oven rack.

Step 7: Serve the pakoras hot with either Coriander Mint Sauce or Minted Yogurt Sauce.

Step 8: To make the sauce, combine the sauce ingredients (mint leaves, coriander leaves, eschalot, lime juice, sugar, cumin seeds, salt, ice cubes, yoghurt, and mint leaves for the yogurt sauce) in a small food processor or blender. Blitz until smooth.

Tips & Variations

Use freshly grated vegetables for the best texture and flavor in your pakoras.

Adjust chilli quantity to suit your heat preference or omit for a milder version.

Keep cooked pakoras warm in a low oven to maintain their crispiness while frying the rest.

Try adding spinach or chopped kale for a green twist.

For gluten-free pakoras, chickpea flour works perfectly as a base.

FAQs

Can I make pakoras ahead of time?

You can prepare the batter and chop vegetables ahead, but pakoras are best fried fresh for maximum crispness. If needed, keep cooked pakoras warm in the oven and reheat briefly before serving.

What can I substitute if I don’t have fenugreek powder?

If fenugreek powder isn’t available, you can omit it or use a pinch of curry powder for a similar earthy flavor, though the taste will be slightly different.