Pakoras recipe image


  • 3 large potatoes, thinly sliced (King Edwards are my favourites)
  • 2 large onions, finely sliced
  • 2 bags baby spinach
  • 1 large bunch coriander, chopped
  • 1 bunch fresh fenugreek, chopped salt
  • ½ tsp cumin seeds
  • ½ tsp ajwain/carom seeds
  • 1 tsp anardana (dried pomegranate powder)
  • ½ -1 tsp red chilli powder
  • 1 tsp garam masala
  • 100–150g besan (chickpea flour)
  • vegetable oil, to deep-fry


  • 1

    Place the sliced potatoes and onions in a large mixing bowl and add the baby spinach, chopped coriander, and fenugreek. Sprinkle salt over, and leave in the fridge overnight. (I place a small side plate on top of the ingredients in the mixing bowl with a heavy object on top of the plate to help draw the water from the fresh ingredients. My heavy object is my pestle and mortar!)

  • 2

    Remove from the fridge and you will find that the salt (and your weighted object) has drawn all the water out of the mixture.

  • 3

    Add cumin, ajwain, anardana, red chilli powder, and garam masala, and stir. Then gradually add gram flour until the mixture is the consistency of pancake batter.

  • 4

    Pour vegetable oil into a wok or deep pan. Let the oil heat for a while, and when you feel the oil is hot enough, carefully place spoonfuls of the mixture into the oil.

  • 5

    Once the potato slices are golden in colour, take the pakoras out of the oil, and put them on some kitchen paper to absorb any excess oil.

  • 6

    Serve, with ‘masala chai’ (spiced tea) and mint and coriander chutney.

  • 7

    Recipe Courtesy: Anjula Devi (

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