Courgette Pakoras

Courgette Pakoras

Prep Time 30 minutes
Cook Time 30 minutes
Servings 4



  • 1 tsp cumin seeds or substitute curry powder for these 3 spices
  • 1 tsp coriander
  • 1 tsp ginger powder

Other Ingredients

  • 125 g gram flour no need to be exact!
  • 5-6 sprigs fresh coriander
  • 1-2 fresh red or green chillies more if you like it hot!!
  • 1 handful fresh parsley
  • 1 red onion, chopped
  • 350 g courgettes, thinly sliced into discs
  • salt, to taste
  • sunflower oil for frying


  • To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add water water very slowly, mixing it through with your fingers or a spoon to make sure all the ingredients are coated in a sticky batter. Do not add too much water. You want the consistency to be very sticky and certainly not thin.
  • Put sunflower oil into a heavy pan. Traditionally, pakora are deep fried although perfectly good results can be obtained shallow frying- just turn them half way through cooking.
  • Heat the oil to 170C – this is when it is hot enough to make a small amount of batter sizzle and float.
    CAUTION: Hot oil can be dangerous. Do not leave unattended.
  • Carefully drop spoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Keep the pakoras as flat and spread out as possible as this will stop them being stodgy and allow them to crisp up. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest.