Best Pakoras Recipe

Party pakoras

  • makes 10-12
  • Easy

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


Make these crispy party pakoras, then check out our onion bhajis, cauliflower pakoras and vegan samosas.




  • lime 1, zested and juiced (you’ll need 1 tsp of zest and 3 tbsp of juice)
  • mint leaves 10g, chopped
  • soft dark brown sugar 2 tbsp
  • fine sea salt ½ tsp
  • tamarind pulp or paste 4 tbsp
  • tomato ketchup 4 tbsp


  • sweetcorn 2 x 198g tins, drained
  • jalapeños in brine 50g, chopped
  • paneer 125g, cut into 1cm cubes
  • coriander 30g, chopped
  • red onion 1 large, sliced into thin rings
  • chilli powder or chaat masala a pinch, plus extra for seasoning


  • gram flour 160g
  • amchoor 1 tsp
  • garam masala 2 tsp
  • ground turmeric ½ tsp
  • cumin seeds ½ tsp, crushed
  • fine sea salt 1 tsp
  • bicarbonate of soda ¾ tsp
  • ginger finely grated to make 1 tsp
  • sunflower oil for deep-frying


  • 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

Spring Onion Bhaji Recipe with Mint and Coriander Chutney

Nutritional Information

  • Kcals 188
  • Fat 7.3g
  • Saturates 2.2g
  • Carbs 22.2g
  • Sugars 8.9g
  • Fibre 2.9g
  • Protein 7.1g
  • Salt 1.1g