Mixed Vegetable Pakoras


This is a repost of a recipe I wrote in March 2010.   The recipe is very similar just used a different kind of bread and vegetables.  We  often have bread or bread rolls left over and make  these pakoras as a quick snack.   This week we had some baguettes left over and I used them to make pakoras by adding one potato, one sweet potato and one onion.


  • 3 small baguettes
  • 1 cup chick pea flour
  • 1 small potato
  • 1 small sweet potato
  • 2 fresh green chilies
  • 1 onion
  • 1 tsp salt
  • 1 tsp whole coriander seeds
  • 1 tsp whole carom seeds (ajwain)
  • ¼ tsp soda bi carbonate
  • ¼ tsp turmeric
  • 1 litre sunflower oil for frying the pakoras


1.  Halve  the bread rolls  and soak them in water.  Once soaked, remove as much water as you can from the bread and mash it up in a mixing bowl.

P11908002.  Grate the vegetables and chop the green chilies and add them to the mashed up bread.
P11908103.   Add one cup of the chickpea flour plus all the salt, turmeric, whole coriander and carom seeds and mix well.  If your batter is runny – you may need to add dry bread or chick pea flour to make it manageable.


4.   Heat the oil.  Drop a tiny amount of batter to it.  If it floats up, the oil is ready.   Lower the oil temperatures and  add spoonfuls of the pakora batter into the hot oil.  The pokoras will start to float up as they cook.  Keep turning them until they are golden brown and crisp.  The pakoras should be crispy on the outside and soft and fluffy on the inside.


5.  Serve them hot with any dip.  I served this with my pineapple dip.  

How do you serve your pakoras?

Here are some more pakoras recipes in the blog you may wish to try out:

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