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Vegetable Pakoras with Coriander Chutney

This chutney is amazing! Its got quite a kick but is also zesty and bright enough that pairs perfectly and complements a deep unctuous curry like butter chicken or dahl makhani.

Serves: 4

Prep time: 20 minutes

Cook time: 15 minutes



2 large carrots, grated

2 brown onions, finely sliced

Small bunch coriander, finely chopped

1 medium red chilli, finely chopped

2 tsp nigella seeds

1 tsp garam masala

1/4 tsp asafoetida (optional)

1/2 tsp salt

150g gram flour


Large bunch of coriander

Small bunch of mint

1 medium green chilli

1 tbsp caster sugar

1 tsp garam masala

Juice of 2 lemons and zest of 1

1.5l vegetable oil for deep frying


  1. In a large bowl mix the onions, carrots, coriander and chilli. Sprinkle over the spices and sift the gram flour and mix well.

  2. Add around 150ml to the mix and stir to combine so that it makes a medium thick batter.

  3. Slice the the stalk off the chilli and add to a blender along with all the other ingredients. Blend to a smooth paste like consistency, adding a little water if needed.

  4. Warm the oven to 100C. Heat the oil in a deep saucepan over a medium heat, until a piece of bread sizzles, floats and crisps within 30 seconds. Take a tablespoon of the pakora mix and carefully drop it into the hot oil. Allow to cook for a couple of minutes before removing to a kitchen roll lined tray. Pop this in the oven to keep warm and repeat with the remaining mix.



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I am always in the kitchen creating and tweaking recipes, its pretty much my favourite thing to do! 

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