serves
4-6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Pakoras
- Canola oil, for frying
- 1 cup (120 g) chickpea flour
- 1½ tsp garam masala
- 1 tsp ground turmeric
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ cup (125 ml) water
- 4 green onions, sliced
- ¼ head cauliflower, finely chopped
- 1 large potato or sweet potato, grated
- 1 handful spinach, chopped
- 3 tbsp finely chopped coriander (cilantro) stems, leaves reserved
Chutney
- 1 handful coriander (cilantro) leaves
- 1 handful mint leaves
- 1½ tbsp finely grated ginger
- ½ jalapeno or serrano chilli (pepper), roughly chopped
- 1½ tbsp yogurt
- 1 garlic clove, roughly chopped
- 1 lemon, zested and juiced
- ½ tsp sugar
- Kosher salt
- Tamarind chutney, optional
Instructions
- Place a rack-lined baking tray (sheet pan) in the oven and heat the oven to 95°C (200°F). In a high sided sauté pan or heavy bottomed pot, heat about 2.5 cm (1 inch) of oil over medium-high heat.
- In a large bowl, whisk together the chickpea flour, garam masala, turmeric, garlic powder, salt and baking powder. Whisk in the water until a thick batter forms.
- Add in the green onions, cauliflower, potato, spinach and coriander (cilantro) stems and stir to combine. If the batter is a little thick, add a tablespoon or two more water. If thin, add a little more chickpea flour. You want it to hold together and be easily scoopable.
- Using two tablespoons, drop six small mounds of the batter into the oil and cook for about 2 minutes per side or until deeply golden brown. Remove to a piece of paper towel to absorb excess oil then transfer to the oven to keep warm while you cook the remaining batter as directed above.
- For the chutney, add the coriander (cilantro), mint, ginger, jalapeno or serrano, yogurt and garlic to a small food processor and pulse to chop together. Add in the lemon zest, lemon juice and sugar, season with salt, and process into a sauce, adding a splash of water if needed to reach a dippable consistency. Scatter the hot pakoras with coriander (cilantro) and serve with the herby chutney and tamarind chutney, if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
