Vegetable Pakora

Pakoras (also called Bhaji in the south of India) are normally deep fried using a batter but these are a healthier, pan fried, option that are crispy on the outside and soft inside. This does not follow any particular recipe but has been developed over a period of time to produce a flavourful starter. They are flattened, burger style, to allow for the pan frying. In the past I have restricted myself to supermarket bought versions, even expensive ones, and believe these are as good or even better.


Makes 4 large or 6 medium Continued...
200 gm potato (prepared weight) 2 tspn methi (see note 1)
125 gm onion (prepared weight) 1 - 2 tspn fennel seeds
60 gm carrot (prepared weight) ½ tspn hot madras curry powder (see note 2)
5 gm garlic (prepared weight) ¼ tspn turmeric
10 gm ginger (prepared weight) 1 tspn salt
½ - 1 tspn chilli powder to taste 4 tbspn gram flour (see note 3)
1 tspn ground coriander 20 gm butter
1 tspn ground cumin 1 tbspn oil



  1. Heat some oil in a frying pan and when hot add the pakoras.
  2. Turn the heat to medium and allow to fry for 4 min.
  3. Turn the pakoras over and fry for another 4 min.
  4. Remove from the pan and place on kitchen paper.


  1. Serve with a small salad and, if desired, tomato ketchup.


(1) Methi is dried fenugreek leaves and can be purchased at many supermarkets or Asian outlets.
(2) Hot Madras curry powder is made by RAJAH and can be purchased at many supermarkets or Asian outlets.
(3) Gram flour (Besan) can be purchased at many supermarkets or Asian outlets.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The Uncooked Pakoras

The Cooked Pakoras

Enlarge Image
Enlarge image

Valid XHTML 1.0 Strict