- 2 medium courgettes coarsely grated (approx 750g total weight)
- 1 medium onion, thinly sliced
- 1 tsp whole cumin seeds
- handful of fresh coriander, chopped
- 1 tsp chilli powder
- 1 green chilli, chopped
- 1 tsp salt to taste
- 100g chickpea flour (gram flour)
- ½ tsp baking soda
- Rapeseed oil to fry
- Begin to heat the oil in a large frying pan on a gentle heat.
- Place the grated courgette into a muslin or clean tea towel and squeeze out the excess water, then place the drained courgette into a bowl.
- When you are ready to cook add the sliced onion, whole cumin, chopped coriander, chili powder, chopped chilli and salt.
- Sieve in the chickpea flour and baking soda and mix everything together until it comes together as a very thick batter. Add a splash of water too loosen the batter if it feels too stiff.
- Test if the oil is hot enough by dropping in a little batter. If it bubbles and rises to the top immediately the oil is ready.
- Using a tablespoon, spoon out the mixture and very carefully drop in small balls of the batter into the hot oil.
- Fry the pakora and turn every so often for 4-5 minutes until they are golden brown and cooked through.
- Remove them from the oil using a slotted spoon, and drain on some kitchen paper. Serve hot or cool and freeze.
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