Best Pakoras Recipe

Party pakoras

Name: Party pakoras
Total time: 45 min
Yield: Makes 10-12
Cuisine: Indian
Ingredients: 1 lime zested and juiced (you’ll need 1 tsp of zest and 3 tbsp of juice); 10g mint leaves chopped; 2 tbsp soft dark brown sugar; ½ tsp fine sea salt; 4 tbsp tamarind pulp or paste; 4 tbsp tomato ketchup; 2 x 198g tins sweetcorn drained; 50g jalapeños in brine chopped; 125g paneer cut into 1cm cubes; 30g coriander chopped; 1 large red onion sliced into thin rings; a pinch chilli powder or chaat masala plus extra for seasoning; 160g gram flour; 1 tsp amchoor (dried mango powder); 2 tsp garam masala; ½ tsp ground turmeric; ½ tsp cumin seeds crushed; 1 tsp fine sea salt; ¾ tsp bicarbonate of soda; finely grated to make 1 tsp ginger; sunflower oil for deep-frying

Gurdeep Loyal

Published: October 13, 2021 at 11:44 AM

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Makes 10-12

Easy

Total time: 45 mins

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These party pakoras are an Indian-Mexican remix – the mellow paneer contrasts against tangy jalapeños and a sweet tamarind dipping sauce. Once you’ve mastered the method, the flavour combinations are endless

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make these crispy party pakoras, then check out our onion bhajis, jalapeño poppers, cauliflower pakoras and vegan samosas, plus discover more party recipes.

Ingredients

Nutrition

TAMARIND DIPPING SAUCE

1 lime

zested and juiced (you’ll need 1 tsp of zest and 3 tbsp of juice)
10g mint leaves

chopped
2 tbsp soft dark brown sugar
½ tsp fine sea salt
4 tbsp tamarind pulp or paste
4 tbsp tomato ketchup

PAKORAS

2 x 198g tins sweetcorn

drained
50g jalapeños in brine

chopped
125g paneer

cut into 1cm cubes
30g coriander

chopped
1 large red onion

sliced into thin rings
a pinch chilli powder or chaat masala

plus extra for seasoning

BATTER

160g gram flour
1 tsp amchoor (dried mango powder)
2 tsp garam masala
½ tsp ground turmeric
½ tsp cumin seeds

crushed
1 tsp fine sea salt
¾ tsp bicarbonate of soda
finely grated to make 1 tsp ginger
sunflower oil

for deep-frying

Nutrition: per serving

kcal188
fat7.3g
saturates2.2g
carbs22.2g
sugars8.9g
fibre2.9g
protein7.1g
salt1.1g

Method

step 1

For the dipping sauce, blitz the lime zest and juice, mint, sugar and salt with 75ml of water in a small food processor or blender until you have a paste. Tip into a jug, then whisk in the tamarind pulp and ketchup, and chill for 30 minutes. Mix together the sweetcorn, jalapeños, paneer, coriander and red onion until evenly combined, then set aside.
step 2

For the batter, tip the gram flour, amchoor, garam masala, turmeric, cumin seeds, salt and bicarb into a large bowl, then whisk together to combine. Add 140-160ml of water, whisking until you have a thick batter. Whisk in the ginger, then rest for 5 minutes. Tip the pakora mixture into the batter and mix to coat.
step 3

Fill a deep pan no more than a third full of sunflower oil and heat to 165C or until a cube of bread browns in 45 seconds. Use your hands to squeeze together a golf-ball-sized piece of
the battered pakora mixture, then repeat with the rest of the mixture. Carefully drop the pakoras, in batches, into the hot oil and fry for 4-5 minutes or until golden and cooked through. If they start to fall apart in the oil, add a little extra flour to the mixture.
step 4

Drain on kitchen paper, then sprinkle with a pinch of chilli powder. Serve hot with the dipping sauce on the side.

Try more gram flour recipes

Authors

Gurdeep Loyal

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