Dr Rupy Aujla's Punjabi pakora recipe
Key information
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 2
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the pakoras
100g garden peas (fresh or thawed)
6cm piece of root ginger, peeled and finely grated
100g cooked puy lentils
100g cauliflower, coarsely grated
Handful of coriander (about 20g), leaves and stalks finely chopped
3 tsp garam masala
1 tsp cumin seeds
2 tbsp coconut oil
100g spinach, roughly chopped
1 free range egg
Sea salt and freshly ground black pepper
For the mint and coriander chutney
25g mint leaves
25g coriander (leaves and stalks)
1 green chilli, deseeded
½ apple, chopped (skin on)
150ml water
100g coconut yoghurt (optional)
How to prepare Punjabi pakoras
- Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking sheet with greaseproof paper.
- Put all the ingredients for the pakoras in a bowl and mix by hand until well combined.
- Transfer two-thirds of the pakora mix to a food processor and blitz until roughly blended (not smooth).
- Put the blended mixture back into the bowl with the unblended mixture, mix to combine, then shape into 6 golf-ball-sized patties.
- Place the patties on the lined baking sheet and bake in the oven for 25 minutes.
- While the pakoras are baking, blitz all the ingredients for the chutney (except the yoghurt) in the blender or food processor until they form a liquid mixture with some texture.
- Add more water if the chutney is too thick, and transfer to a bowl. Add the yoghurt to make it a milder chutney, if you wish.
- Serve the warm pakoras with the chutney, for dipping.
- For egg-free pakoras, substitute the egg for flax egg: 1 tbsp ground flaxseeds combined with 3 tablespoons of cold water in a bowl and left to soak for 5 minutes.
- Don't like cauliflower? Try grated sweet potato, celeriac or carrot.