Onion pakora

by Ed Halmagyi


  • 1 large red onion, sliced finely
  • 1 cup snow peas, sliced finely
  • 12 fresh curry leaves, chopped finely
  • ½ bunch coriander leaves
  • 200g chickpea flour (besan)
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • ¾ cup water
  • vegetable oil, for deep-frying
  • salt


1 Toss the onion, snow peas, curry and coriander leaves together.
2 Sift the chickpea flour and spices together, then stir in the water a little at a time until a thick batter forms. You may have some water left over, as chickpea flour changes from batch to batch. Mix the vegetable into the batter.
3 Fry large spoonfuls of the mixture in hot (180°C) vegetable oil in small batches. Cook for 2 minutes, until browned, then drain on kitchen paper. Season with salt.

PROFESSIONAL Tip: These pakora are also known as ‘bhaji’ in some parts of India. In coastal regions they will often contain prawns as well. Chickpea flour is found in the health food section of most supermarkets, or from health food specialists and Asian grocers.

You may also like