100g chana flour (chickpea)

3 tsp Berbere Seasoning

3 tsp Mumbai Nights Seasoning

1 medium onion

3 medium potatoes

1 tsp of salt

1 tbsp ginger, grated (optional)

Handful of coriander, chopped


Oil for deep frying 


Heat up the oil in a large pot or wok to a medium heat.

Slice the onion lengthways very thinly and place in a bowl.

Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergine and cauliflower – chop into very small pieces.

Sprinkle all the seasonings and freshly chopped coriander and ginger into the bowl and then sieve in the chana flour – mix together using your hands. 

Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.

Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop spoonful's of the mixture into the oil and fry until golden brown.

Using a slotted spoon move the pakora around, be careful not to overcrowd the pot or wok.

Once golden brown and crisp remove from the oil and set on some kitchen paper.

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