Pakoras are deep-fried fritters, usually served at the beginning of an Indian meal. These vegetable pakoras are made with potato, cauliflower, spinach and chana, which is a chickpea flour. Serve them with your favourite chutney or tamarind sauce.

Yield: Makes about 24.



  • 1 cup chana flour
  • 1 tsp chili powder
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup grated peeled potato
  • 1 cup thinly sliced cauliflower
  • 1 cup thinly sliced onion
  • 1/2 cup slivered spinach
  • 1/2 cup water
  • 1/4 cup plain yogurt
  • Oil for frying*
  • Sea salt*


  1. Combine chana flour, chili powder, curry powder, coriander, cumin, turmeric, baking powder and 1/2 tsp salt in a bowl. Add potato, cauliflower, onion and spinach; toss to coat. Add water and yogurt, stirring to combine.
  2. Heat 1 inch oil to 350°F in a large deep frypan over medium-high heat. Working in batches, drop 1 tbsp measures of vegetable mixture into oil. Fry until golden brown and crisp, about 1 – 2 minutes per side. Remove pakoras with a slotted spoon; drain pakoras on paper towels. Sprinkle lightly with additional salt. Serve immediately.
Nutritional analysis per 1 pakora:

53 calories, 3.4 g fat, 1.4 g protein, 4.4 g carbohydrate, 0.9 g fibre, 60 mg sodium

*Ingredient not included in nutritional analysis.


Chana flour is a flour made from ground chickpeas. It can be found in Indian grocery stores.