• David Hall

Courgette Pakora

Updated: Feb 7

This week I turned my hand to transforming a few courgettes into pakora, that little bundle of Indian spiced batter and vegetable that crisps to perfection and pops perfectly into a hungry mouth. They could not be easier to make and the best thing about it is you can make a lot of them with ease using a variety of vegetables. Everything from onion, courgette, aubergine and carrot works. Just remember to get out as much water as you can before frying to ensure crispiness.


Ingredients - makes lots

3 courgettes, grated

100g chick pea flour (gram flour available in all superstores)

Half tsp baking powder

1 tbsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

Salt and pepper

Fresh coriander, chopped

Vegetable or sunflower oil


1 - Put the grated courgette into a tea towel and squeeze thoroughly to get as much water out as possible.

2 - In a bowl, tip in the flour, spices and seasoning. Whisk in enough water to form a paste the consistency of double cream and coats the back of a spoon; not too thick, not too thin. Stir in the courgette and fresh coriander.

3 - Heat up a deep frying pan with vegetable oil. Test a pakora out by dropping in a small teaspoon if the batter. If it immediately begins to fry and turns golden in a minute, the oil is hot enough. Taste for seasoning.

4 - Fry heaped teaspoons in batches, draining on kitchen paper. Serve with fresh coriander and an accompaniment of yoghurt, pickles and/or chutney.

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