Potato and Eggplant Pakoras

Potato and Eggplant Pakoras


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Vegetables are battered in a chickpea and curry mixture then deep fried until crispy and brown. A variety of vegetables are suggested but you can use anything you have.


Serves: 8 

  • 300g chickpea flour
  • 1 teaspoon bicarb soda
  • 2 teaspoons curry powder
  • 25g coriander, diced
  • 1 garlic clove, crushed
  • 1 pinch salt and pepper, to taste
  • 200ml water
  • 3 potatoes, peeled and sliced
  • 2 small eggplants, peeled and sliced
  • 2 onions, sliced
  • oil for frying

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Mix the flour with the bicarb soda, curry, coriander and garlic in a bowl. Season with salt and pepper. Add water and mix well until smooth.
  2. Heat oil in a deep saucepan. When hot dip the vegetables in the batter then into the oil. Cook for 5 minutes or until brown. The pakoras should be golden brown and crisp and the vegetables cooked.

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