Courgette and Onion Pakora | Hari Ghotra
4.0/5 rating (12 votes)

Courgette and Onion Pakora

Thori Pakora

  • Heat Medium
  • Serves 6
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
Courgette and Onion Pakora

Courgettes and onions all wrapped up in a tasty spiced batter

Hari says

A really tasty version of the crispy gram flour fritter we all love. These are made even lighter with the addition of a little baking powder and the lovely little courgette is transformed into a fragrant spicy little bundle of joy. In the summer I'm always looking for something to do with courgettes because they are available in abundance and so delicious when in season.

I know it's naughty, but when something is already delicious if you wrap it up in spices, dip it in batter and deep fry it - then it's only going to get better.

To get the main ingredients for my Pakora recipe, check our my curry kit here.

  • Ingredients
  • Method
  • 2 medium courgettes coarsely grated (approx 750g total weight)
  • 1 medium onion, thinly sliced
  • 1 tsp whole cumin seeds
  • handful of fresh coriander, chopped
  • 1 tsp kashmiri chilli powder (or ½ tsp paprika)
  • 1 green chilli, chopped
  • 1 tsp salt or to taste
  • 100g chickpea flour (gram flour)
  • ½ tsp baking soda
  • Rapeseed oil to deep fry
  1. Begin to heat the oil in a deep pan or karahi (Indian wok) on a gentle heat. Keep an eye on your oil so it doesnt get too hot and never leave it unattended.
  2. Place the grated courgette into a muslin or clean tea towel and squeeze out the excess water, then place the drained courgette into a bowl.
  3. When you are ready to cook add the sliced onion, whole cumin, chopped coriander, chili powder, chopped chilli and salt.
  4. Sieve in the chickpea flour and baking soda and using one hand mix everything together. Squeeze the mixture through your fingers until it comes together as a very thick batter.
  5. Add a splash of water too loosen the batter if it feels too stiff.
  6. Test if the oil is hot enough by dropping in a little batter. If it bubbles and rises to the top immidiately the oil is ready.
  7. Using a tablespoon, spoon out the mixture and very carefully drop in small balls of the batter into the hot oil. Fry the pakora and turn every so often for 4-5 minutes until they are golden brown and cooked through.
  8. Remove them from the oil using a slotted spoon, and drain on some kitchen paper. Serve hot with a hot and tangy chutney.

Nutritional information

Typical values* per Serving
Calories106
Fat (g)4
of which saturates (g)0
Carbohydrates (g)14
of which sugars (g)2
Fibre (g)3
Protein (g)5
Salt (mg)121
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • mark

    mark

    17 September 2016 at 16:24 |
    Can you prepare the dough balls the night before, so much to do !!!

    reply

    • Hari Ghotra

      Hari Ghotra

      30 September 2016 at 16:58 |
      Hi Mark Sorry - not really these have to be done fresh. Thanks Hari

      reply

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Hari Ghotra