Spiced vegetable fritters

Pakoras, or spiced vegetable fritters, have long been one of my favourite Indian snacks – they’re delicious and a great way to sneak more vegetables into your diet.

  • 30 mins preparation
  • 30 mins cooking
  • Serves 2
  • Print


  • 1 cup chickpea flour
  • 1/4 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chilli
  • 3/4 cup water, approximately
  • 3 cup vegetables, chopped – a mix of cauliflower, broccoli, onions, spring onions, potatoes
  • 1 cup rice bran oil, approximately
  • unsweetened yoghurt
  • 2 tablespoon chopped fresh mint
  • lemon wedge, to serve


  • 1
    Make the batter in a large bowl by mixing the flour and spices together, then slowly whisk in enough water until you have a runny batter that is about the consistency of pouring cream.
  • 2
    Leave to settle for 30 minutes while you prepare the vegetables.
  • 3
    Cut cauliflower and broccoli into pieces roughly the size of large walnut shells. Slice onions and potatoes.
  • 4
    Pour enough oil into a saucepan to get a depth of 5-7cm. I use a small saucepan to save using too much oil and cook in batches.
  • 5
    When ready to cook, drop vegetable pieces into chickpea batter and coat well.
  • 6
    Using a slotted spoon, lower battered vegetables into the hot oil. Do a test run with your first one to check the oil temperature.
  • 7
    Cook until dark brown and crunchy. Remove and set aside to drain on a paper towel.
  • 8
    Serve the fritters on a plate with a sauce made from the yoghurt, mint and a squeeze of lemon juice.

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