Vegetable Pakora

This Indian fried snack recipe is a popular street snack, that goes particularly well with hot tea and rainy days!
Vegetable Pakora

Serves 6 people
Prep time: 20 minutes
Cook time: 10 minutes

Fun Facts
  • This dish is best eaten as a snack with hot tea
  • In some parts of South Africa, pakora is eaten as a snack during memorable occasions such as weddings and birth of a newborn child
Ingredients
  • 2 large potatoes, diced
  • 1 red onion, sliced
  • 15 pcs curry leaves
  • 150 g corn, strained
  • 1 Tbsp garlic, chopped
  • 1 green chili, sliced
  • ½ tsp coriander, roughly chopped
  • ¼ cucumber, deseeded and diced
  • ½ cup Greek yogurt
  • 1 Tbsp curry powder
  • ½ Tbsp chili powder
  • 1 tsp fish stock powder
  • 5 Tbsp plain flour
  • 2 Tbsp cornstarch
  • 3 eggs • ½ lemon, juiced
  • 2 Tbsp water
  • ½ tsp Salt
  • 2 cup Vegetable oil
Method

Mix pakora batter mixture

Mix pakora batter mixture

In a large bowl, mix potatoes, red onion, curry leaves, corn, garlic, green chili, curry powder, chili powder, fish stock powder, plain flour, cornstarch, eggs, 2 Tbsp water and ½ tsp salt until well combined.


Deep-fry pakora batter mixture

Deep-fry pakora batter mixture

In a pan, heat up enough vegetable oil for deep-frying. Gently spoon in 1 Tbsp pakora batter mixture into the hot oil and let it fry for 3 to 5 minutes, until golden brown and crisp. Remove from oil and drain excess oil on a paper towel-lined plate. Repeat until all batter is used up. Set aside.


Make raita

Make raita

In a separate bowl, mix Greek yogurt, coriander, diced cucumber and lemon juice until well mixed. Season to taste with salt if needed.

Plate and serve!

Place deep-fried pakora onto serving plate or dish with raita and additional corn on the side. Serve hot.