• 4servings
  • 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbsp tamarind paste , or syrup

  2. 1/2 tsp fish sauce

  3. 1 shallot , finely chopped

  4. 1 handful coriander , with stalks, finely chopped

  5. 1/2 lime , juice only

  6. 1 large green chilli , finely chopped

  7. 200 g chickpea flour

  8. 1/2 tsp ground cumin

  9. 1/2 tsp turmeric

  10. 1/2 tsp garam masala

  11. 1/2 tsp medium-hot chilli powder

  12. pinch baking powder

  13. 255 ml cold water

  14. 150 g cauliflower , cut into florets

  15. 150 g broccoli , cut into florets

  16. 1 red onion , peeled and sliced into wedges

  17. vegetable oil , for deep-frying

Instructions Jump to Ingredients ↑

  1. For the dipping sauce: mix together all of the dipping sauce ingredients, adding a splash of water if the mixture is too thick. Spoon into dipping bowls to serve.

  2. For the pakora: mix the chickpea flour with the ground cumin, 1/2 tsp salt, turmeric, garam masala, chilli powder and baking powder. Whisk in enough of the cold water to make a smooth batter with the consistency of double cream.

  3. Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).

  4. Dip the vegetables and onion wedges in the batter and fry, in small batches, until golden-brown and crisp (about 4-5 minutes). Remove and drain on kitchen paper.

  5. Serve the pakora hot with the dipping sauce on the side.


Send feedback