Pakoras were by far our favourite street food Snack during the epic Indian Vegan Adventure with Intrepid Travel. We had them in endless occasions and they were utmeluy delicious! Crispy on the outside with soft and spicy vegetables on the inside. For this recipe I have used potatoes and peas but in India pakoras are virtually made with anything, cauliflower and broccoli are other great alternative. As they are deep fried I love serving them with a fresh and crunchy salad but they will absolutely delicious just by themselves! 


250gr of chickpea flour 

50gr of plain white flour 

1 teaspoon of bicarbonate of soda 

1 teaspoon of chilli powder 

1 teaspoon of curry powder 

1/2 teaspoon of turmeric powder 

About 300gr of white potatoes cut into small cubes 

1 small white onion, finely chopped 

1/2 cup of frozen peas 

1 teaspoon of salt 

1 tablespoon of lemon juice 

Oil for frying ( I have used sunflower oil)

To serve: I love serving pakoras with a fresh and crunchy salad to balance the flavour of deep fry food 

Into a large bowl mix tougher the flours, bicarbonate of soda, chilli powder, curry powder, turmeric and salt. Add the lemon juice and then gradually add in some water to until you have a runny/ pancakes style batter.  Add in the chopped potatoes, onion and peas and mix well until all the vegetables are coated.

Heat up a generous amount of oil into a deep frying pan until a breadcrumbs start to drizzle when dropped into it. When the oil is hot carefully dropped about 1 tablespoon of the mixture into the oil in batches for about 5-6 minutes each. Once cooked rest them on plate cover with paper towel to absorb excess oil.

Serve them while still warm with some crunchy fresh salad.

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