Pakoras with mint and coriander dip

Name: Pakora recipe with mint and coriander dip
Yield: Serves 6
Ingredients: 2 medium onions, peeled; 200g sweet potato, peeled; 300g cauliflower; 1/2tsp garam masala; 1/2tsp chilli powder; 1 litre corn oil, for deep frying; 170g gram (chickpea) flour; 1tsp garam masala; 1/2tsp ground turmeric; 1/2tsp chilli powder; 30g coriander leaves; 40g mint leaves; 3/4 medium onion, roughly chopped; 1/2 green Thai chilli, or to taste; Juice of 1/2 lemon; 1/4 tsp caster sugar

Pakora recipe with mint and coriander dip. Everyone loves these spicy chickpea-flour fritters. Traditionally, they're served as a snack or informal appetiser to eat with your hands.

By Sybil Kapoor

19 November 2020

Pakora recipe with mint and coriander dip

Helen Cathcart

Everyone loves these spicy chickpea-flour fritters. Traditionally, they're served as a snack or informal appetiser to eat with your hands. Because they're double-fried, they can be made several hours ahead of serving. Eat warm or at room temperature.

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Photographs: Helen Cathcart | Food styling and preparation: Rosie Birkett | Prop styling: Linda Berlin

Recipe notes