Pea pakora pockets

Pea pakora pockets

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(17 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

Cheap and easy to prepare, but fun for everyone to put together - the yogurt dressing really makes these

Nutrition and extra info

  • pakoras only
  • Vegetarian

Nutrition: per serving

  • kcal377
  • fat4g
  • saturates1g
  • carbs74g
  • sugars10g
  • fibre0g
  • protein18g
  • salt1.24g
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  • 500g floury potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g frozen pea
  • 4-5 tsp curry powder (choose your favourite)
  • 200ml natural yogurt
  • small bunch mint, half roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 6 white or wholemeal pitta breads, halved
  • ½ iceberg lettuce, shredded, to serve
  • ½ red onion, sliced


  1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for about 8 mins until tender, throwing in the peas for the final few mins. Drain well, pick out the potato, then return to the saucepan with a third of the peas. Add the curry powder and some seasoning, then mash together over a low heat – this will help to dry out the veg. Stir in the remaining peas.

  2. Using 2 tablespoons, shape the mix into rough rugby ball shapes (you should get about 16), then place on a baking sheet lined with baking parchment. Bake for 20 mins until golden and crisp around the edges.

  3. Mix the yogurt with the chopped mint. Warm the halved pittas, and toss the remaining mint leaves with the shredded lettuce. Serve the hot pakoras with all the extras for stuffing into the warmed pittas.

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Comments, questions and tips

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4th Apr, 2009
We enjoyed these. I used tzatziki instead of the yoghurt and mint, which worked well and as I didnt have curry powder I used cumin seeds, garam masala and ground coriander (as per the advice above) It isnt spicy though so added some finely chopped jalepenos to the lettuce and onion for a bit of heat. Also used mini pittas instead of the large ones which would be good for a picnic.
26th Mar, 2009
Very tasty and easy to make. I didn't use either egg or oil to bind the potatoes together but found the potatoes held well enough on their own. Great mid-week meal and would definitely make again.
Frantic Flapjack
20th Mar, 2009
These were good fun to make. Had to add an egg to bind it together properly though which I think helped to crisp them up in the oven too.
3rd Mar, 2009
these were lovely. i found making them using two tablespoons quite tricky and gave up and made them by hand (once the potato had cooled a little). it may have been my slightly eccentric scales but i ended up with far too many peas and couldn't fit them all in as i shaped them! otherwise i didn't have any problems with the mixture holding together or being too dry. next time i'd judge the peas by eye, or mash more of them into the potato. and there will definitely be a next time!
27th Feb, 2009
easy to make,great if you have a few potatoes left in the cupboared,yes i found i needed to add just a bit of oil or egg to bined the potatoe mix as it was a bit dry so it made it hard to shape them,otherwise fab would make again as we love indian food.
jaki85n's picture
26th Feb, 2009
These were delicious and made a great starter on my indian banquet. Really quick and easy to make too.
25th Feb, 2009
Can't wait to try these.
21st Feb, 2009
Was really surprised by how delicious these were - I used 1 tsp garam masala and then one each of coriander and cumin seeds, freshly ground. I did find my potatoes needed longer than 8 minutes though - perhaps my idea of a 'chunk' is too big! I did also find I needed a little oil to bind the potatoes together - the cakes were just falling apart without it.
20th Feb, 2009
With slightly less curry powder the kids loved these ! ! !


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