Monday 13 May 2013

Pakora Recipe

I originally got this recipe from the side of a packet of gram flour several years ago. I have adjusted it quite a lot over time to make it more like the pakora we get from Indian take-away shops.

Home Made Pakora from our-handmade-home


  • 8oz Gram Flour
  • 1tbsp Sesame Seeds
  • 1tbsp Cumin Seeds
  • 1 tbsp Ground Coriander
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • Generous splash of Tobasco Sauce (or a tsp of chilli powder or dried chillies)
  • 1 tbsp Tomato Ketchup
  • 7 fl oz Warm Water

  • Vegetable Oil for deep frying.

  • 1 onion (finely diced)
  • 2 cups frozen mixed vegetables


  • Sieve the flour and mix with the other dry ingredients
sieving gram flour
  • Add the water a little at a time until you have a thick batter (you probably won't need all the water)
  • Stir in the tomato ketchup and tobasco 
pakora batter
  • Mix in the onion and veg, stir well until it is evenly coated.
  • Heat an inch of oil in a heavy bottomed pot. The oil needs to be really hot but not smoking (NEVER leave a pot of oil unattended - a lesson learned after I had a visit from 14 fireman in my small flat one equally embarrassing and petrifying afternoon)
  • Drop the mixture in 1 heaped tsp at a time, several will fit in the pot at once just try not to let them touch at first.
deep frying pakora
  • Give the pakoras a bit of a stir while they are cooking, so they get evenly brown (alternatively you could use double the amount of oil, but I think that is a bit of a waste)
  • The pakoras should be cooked in about 4 mins, when they are a lovely red-brown colour.
  • Scoop the pakoras out with a slotted spoon and place them on some kitchen towel while cooling and continue with the next batch.
There is enough in this mixture to be a buffet or side dish for up to 8 people, They keep well for a few days in an airtight box in the fridge and make a tasty packed lunch addition.

I like them with a simple dip - my favourite is equal parts mayonnaise and tomato ketchup, but there are numerous dips that pakora goes well with.

home-made mixed parkora and dip

broccoli pakoraAlternatives:

Instead of the onion and veg you could use...
2 onions finely chopped
Strips of cooked chicken breast
1 onion and a large finely diced potato
make the batter a little thinner dip in individual mushrooms, leaves of  spinach, or bite-size chunks of broccoli or cauliflower. 

gram flourNB. Gram flour is made from ground chickpeas. It isn't particularly easy to source. We usually buy our gram flour from the Chinese cash-and-carry or from Asian food shops. Most recently I got some from a huge ASDA Wallmart store. You might have some luck in smaller fancy supermarkets in the 'ethnic foods' section. I have seen pakora recipes that say you can use ordinary plain flour instead but I don't agree, I think you should wait until you can get some real gram flour.

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