Pakoras with mint chutney

As children, Gundeep and Romy Gill were unable to resist stealing these delicately spiced vegetable fritters from the serving dish when their mothers made them for guests
Pakoras with mint chutney
  • Rating:
  • Serves: makes 18-20
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the mint chutney

  • 4 tbsp mint, leaves only
  • 2 tbsp coriander, leaves and stems
  • 1 small red onion
  • 2 spring onions
  • 1 small green (unripe) mango
  • 1 green chillies
  • 1/4 tsp sugar

For the pakoras

  • 2 onions, thinly sliced
  • 2 potatoes, cut into ½ cm chunks
  • 4 small florets of cauliflower, chopped
  • 10 large spinach leaves
  • 1 small handfuls coriander leaves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp pomegranate powder
  • 1 tsp ginger, grated
  • 2 green chillies, seeds removed and chopped (optional)
  • 100 g gram flour
  • 1/2 tsp garam masala
  • 1 pinches salt
  • vegetable oil, for deep frying

Tips and Suggestions

Ensure the correct temperatures are reached when frying so that foods absorb less fat, and choose a cooking oil lower in saturated fat and higher in unsaturated fat, such as sunflower or rapeseed. For more information on healthier eating see


1. For the chutney: Combine all the ingredients in a food processor and pulse until you have a chunky chutney do not overblend the mixture otherwise you'll end up with a purée.

2. For the pakoras: Mix together the vegetables and herbs with the cumin, ground coriander, pomegranate seed powder, ginger and chillies (if using) until coated.

3. Sift the gram flour and garam masala together with the salt into a large bowl, then combine with the vegetables. Stir in a few drops of water at a time until the mixture resembles a thick batter.

4. Preheat the oven to 120C/gas ½. In a large deep pan, heat the oil to 190C or until a cube of bread turns golden in 20 seconds, and line a large baking sheet with kitchen paper. Drop teaspoonfuls of the batter into the oil and cook the pakoras in batches of about 5 for 5-8 minutes until golden brown. Once ready, lift onto kitchen paper with a slotted spoon to drain, and keep the pakoras warm in the oven until all the mixture has been cooked. Serve hot with the chutney.

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