3.7/5 rating (52 votes)

Courgette and Onion Pakora

Thori Pakora

  • Heat Medium
  • Serves 6
  • 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
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 (7)

  • Amanda


    01 August 2019 at 18:51 |
    This is excellent thank you. Did a few tweaks as live in Italy. One question, we have a glut of courgettes, could I freeze this before cooking? Any guidance thankfully received.



    • Hari Ghotra

      Hari Ghotra

      07 September 2019 at 12:58 |
      Hello Amanda in Italy. Courgettes are great to freeze raw. Ideally with pakora you can fry them and then freeze them then defrost and reheat in the oven. I would freeze the mixed batter. Hope that helps. Thanks Hari


  • Tim Walker

    Tim Walker

    30 July 2018 at 17:55 |
    Absolutely outstanding! One of the best Indian style things I've done in 40 years of trying!


    • Hari Ghotra

      Hari Ghotra

      01 August 2018 at 13:09 |
      Hi Tim Thanks so much for taking the time to leave a message - I am so pleased to read what you have written and thrilled that you loved it. Thanks so much Hari


  • brian stamp

    brian stamp

    28 March 2018 at 10:54 |
    can these be shallow fried ? in a frying pan perhaps ?


  • mark


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


    • Hari Ghotra

      Hari Ghotra

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


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Hari Ghotra