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Courgette pakoras served with a chutney

Courgette pakoras

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 12-15

Make these moreish deep fried courgette pakoras as a vegan snack or starter. Gently spiced, enjoy with your favourite mango or tamarind chutney

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (15)
NutrientUnit
kcal84
fat4g
saturates1g
carbs8g
sugars2g
fibre2g
protein3g
salt0.2g
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Ingredients

  • 2 medium courgettes (about 500g), grated
  • 1 red onion, grated
  • 175g gram (chickpea) flour
  • 1 red chilli, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ginger
  • ½ small bunch of coriander, finely chopped
  • sunflower oil, for deep-frying
  • coriander, tamarind or mango chutney, to serve (optional)

Method

  • STEP 1

    Put all the ingredients, except the oil, in a bowl with ½ tsp salt, and squidge it all together using your hands. The moisture from the courgettes should help bind everything together; you want a sticky but not overly wet mixture.

  • STEP 2

    Fill a heavy-based saucepan no more than a third full with oil and set over a medium heat until the oil reaches 180C. If you don’t have a cooking thermometer, test it’s ready by dropping in a pinch of the pakora mixture. It should sizzle and turn golden brown after 10-20 seconds.

  • STEP 3

    Carefully drop tablespoons of the mixture into the oil, using another tablespoon to help you slide them in. Fry for about 2 mins before turning and cooking for a further 2-3 mins until golden brown, crisp and cooked through. Continue frying in batches until all the mixture has been used up.

  • STEP 4

    Leave to drain on kitchen paper. You can keep the cooked pakoras warm in a low oven while you make the rest. Serve immediately with your favourite chutney, if you like.

Recipe from Good Food magazine, July 2022

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