Vegetable Pakoras

Prep time: 5 mins + standing
Cook time: 3-5 mins per batch
Makes: approx 30


  • 2 cups chickpea or pea flour
  • 2 tsp ground cumin
  • 2 tsp coriander seeds or mustard seeds
  • 1 tsp fennel seeds, roughly ground or chopped
  • 2 tsp curry powder
  • 2 cups beer
  • ½ cup chopped fresh coriander
  • 1½ tsp salt
  • ground black pepper
  • ¼ tsp baking soda
  • 3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables
  • To fry:
    • grapeseed, rice bran or other neutral oil


  1. Combine flour with cumin, coriander or mustard seeds, fennel seeds, curry powder and beer to form a smooth batter. Mix in the chopped fresh coriander, salt and pepper, baking soda, if using, and vegetables. Stand for 5 minutes.
  2. Heat 3-4cm of oil in a deep frypan and fry small spoonfuls of the pakora mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through.
  3. Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and place them on paper towels to drain. Serve at once. Pakoras can be prepared ahead and reheated in a 200˚C oven for 5 minutes before serving.