Potato and Eggplant Pakoras

    25 minutes

    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.

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    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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