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2 cups chickpea or pea flour 2 tsp ground cumin 2 tsp coriander seeds or mustard seeds 1 tsp fennel seeds, roughly ground or chopped 2 tsp curry powder 2 cups beer ½ cup chopped fresh coriander 1½ tsp salt ground black pepper ¼ tsp baking soda 3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables grapeseed, rice bran or other neutral oil, to fry
© Annabel Langbein Media
Combine flour with cumin, coriander or mustard seeds, fennel seeds, curry powder and beer to form a smooth batter. Mix in the coriander, salt and pepper, baking soda and vegetables. Stand for 5 minutes.
Heat 3-4cm of oil in a deep frypan and fry small spoonfuls of mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through.
Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and drain in a single layer on paper towels. Serve at once or prepare in advance and reheat in a 200˚C oven for 5 minutes before serving.
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