Courgette and Onion Pakora
Thori Pakora
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Heat
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Serves
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Dietary Info
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Prep 10 mins
Courgettes and onions all wrapped up in a tasty spiced batter
Hari says
A really tasty version of the crispy gram flour fritter we all love. These are made even lighter with the addition of a little baking powder and the lovely little courgette is transformed into a fragrant spicy little bundle of joy. In the summer I'm always looking for something to do with courgettes because they are available in abundance and so delicious when in season.
I know it's naughty, but when something is already delicious if you wrap it up in spices, dip it in batter and deep fry it - then it's only going to get better.
To get the main ingredients for my Pakora recipe, check our my curry kit here.
- Ingredients
- Method
- 2 medium courgettes coarsely grated (approx 750g total weight)
- 1 medium onion, thinly sliced
- 1 tsp whole cumin seeds
- handful of fresh coriander, chopped
- 1 tsp kashmiri chilli powder (or ½ tsp paprika)
- 1 green chilli, chopped
- 1 tsp salt or to taste
- 100g chickpea flour (gram flour)
- ½ tsp baking soda
- Rapeseed oil to deep fry
Method
- Begin to heat the oil in a deep pan or karahi (Indian wok) on a gentle heat. Keep an eye on your oil so it doesnt get too hot and never leave it unattended.
- Place the grated courgette into a muslin or clean tea towel and squeeze out the excess water, then place the drained courgette into a bowl.
- When you are ready to cook add the sliced onion, whole cumin, chopped coriander, chili powder, chopped chilli and salt.
- Sieve in the chickpea flour and baking soda and using one hand mix everything together. Squeeze the mixture through your fingers until it comes together as a very thick batter.
- Add a splash of water too loosen the batter if it feels too stiff.
- Test if the oil is hot enough by dropping in a little batter. If it bubbles and rises to the top immidiately the oil is ready.
- Using a tablespoon, spoon out the mixture and very carefully drop in small balls of the batter into the hot oil. Fry the pakora and turn every so often for 4-5 minutes until they are golden brown and cooked through.
- Remove them from the oil using a slotted spoon, and drain on some kitchen paper. Serve hot with a hot and tangy chutney.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 106 |
| Fat (g) | 4 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 14 |
| of which sugars (g) | 2 |
| Fibre (g) | 3 |
| Protein (g) | 5 |
| Salt (mg) | 121 |
This goes well with
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Comments
Comments (9)
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Hari Ghotra
Yup Baking them is fine too. Thanks for giving them a go!
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Amanda
This is excellent thank you. Did a few tweaks as live in Italy. One question, we have a glut of courgettes, could I freeze this before cooking? Any guidance thankfully received.
Amanda-
Hari Ghotra
Hello Amanda in Italy. Courgettes are great to freeze raw. Ideally with pakora you can fry them and then freeze them then defrost and reheat in the oven. I would freeze the mixed batter. Hope that helps. Thanks Hari
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Tim Walker
Absolutely outstanding! One of the best Indian style things I've done in 40 years of trying!-
Hari Ghotra
Hi Tim Thanks so much for taking the time to leave a message - I am so pleased to read what you have written and thrilled that you loved it. Thanks so much Hari
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brian stamp
hi
can these be shallow fried ? in a frying pan perhaps ? -
mark
Can you prepare the dough balls the night before, so much to do !!!-
Hari Ghotra
Hi Mark Sorry - not really these have to be done fresh. Thanks Hari
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Ruth
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