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A selection of stuffed baby pepper pakoras

Stuffed baby pepper pakoras

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 4 as a snack

Use sweet peppers to make these flavourful pakoras. They're traditionally made for the Indian festival, Holi, stuffed with spiced potatoes

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
high infibre7g


  • 300g potatoes, Maris Piper or King Edwards, peeled and quartered
  • 1 tsp fennel seeds
  • ½ tsp Kashmiri chilli powder
  • 2 tsp dried mango powder (amchoor)
  • 1 tsp ground coriander
  • 1 green chilli, chopped, with the seeds left in
  • ¼ tsp coarsely ground black peppercorns
  • 250g baby sweet peppers
  • 150g gram flour
  • 1 tsp fine salt
  • ¾ tsp ground cumin
  • sunflower oil, for deep-frying
  • coriander relish, to serve


  • STEP 1

    Boil the potatoes in lightly salted water for about 15 mins, or until tender, then drain in a colander, tip back into the pan and coarsely crush with a fork.

  • STEP 2

    Heat a small heavy-bottomed frying pan and toast the fennel seeds for about 30 seconds, stirring all the time, until they release their aroma. Use a pestle and mortar to grind the seeds to a powder.

  • STEP 3

    Stir the ground fennel seeds, chilli powder, mango powder, ground coriander, green chilli and peppercorns into the crushed potatoes.

  • STEP 4

    Cut the peppers in half lengthways and use a spoon to scoop out the seeds. Fill each cavity with some of the spiced potato mixture and set aside.

  • STEP 5

    Sieve the gram flour and salt into a bowl and stir in just enough cold water to make a smooth batter – aim for the consistency of double cream.

  • STEP 6

    Heat the oil in a wok or karahi to 180°C, or test the temperature by dropping in a cube of bread – when it browns in 30 seconds, it’s ready. Dip the filled pepper halves in the batter, then deep-fry in batches for 3-5 mins until golden. Drain the pakoras on kitchen paper, sprinkle with salt, and serve straightaway with coriander relish.

Goes well with

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