Leftover vegetable pakoras

From Brussel sprouts to cauliflower, carrots to spinach, if you’ve got a few bits and pieces in the veg drawer that need using up, vegetable pakoras are a great option for something a bit different to the usual soup and stir fry.

I like to serve pakoras alongside a curry to tempt my children into embracing the meal. Crispy things are usually a winner!

I find that a wok works well for the deep frying but a deep saucepan will also be good.

Makes 5-6

Ingredients Equipment to have ready
2 cups of veg, finely chopped, shredded or grated depending on the veg Large mixing bowl
1 tsp turmeric powder Teaspoon measures
1 tsp ground cumin Cup and half cup measures
1 tsp ground coriander Measuring jug
1 tsp ground paprika Wok or deep saucepan for frying
1/4 tsp asafoetida (optional) Spoon
1/4 tsp chilli powder (optional/to taste) Slotted spoon
Salt and pepper Baking tray
1/2 cup gram flour Kitchen paper
120ml cold water
Vegetable oil for frying


  1. Put the veg in a large mixing bowl, add the spices, a pinch of salt and a good grinding of black pepper then mix well.
  2. Tip in the gram flour and stir to coat the vegetables.
  3. Pour in the water and stir to create a batter, ensuring all of the flour has been combined with the water.
  4. Heat enough oil in a deep pan or wok for deep frying, filling the pan no more than half way.
  5. You can test whether the oil is hot enough by dropping in a little batter, the oil will create lots of bubbles immediately when hot.
  6. Put spoonfuls of the mixture into the oil to fry, frying just two or three at a time depending on the size of the pan. Fry until golden and crisp on one side and then turn over to fry the other side.
  7. Remove from the oil with a slotted spoon and place on a baking tray lined with kitchen paper whilst you fry the rest.
  8. Eat immediately whilst still crisp.