From the book “Heavenly Bites The Best of Muslim Home Cooking” by Karimah bint Dawoud


Vegetable Pakoras
Vegetable Pakoras

Great for Iftar these high protein, veggie snack reminds me of my vegetarian Rasta days when I used to get pakoras from Hindu sweet shops. Pakoras are vegetables in a chick pea flour batter known as gram flour and deep fried.I have to say homemade are the best as the shop and restaurant ones tend to skimp on the veggies.

Pakoras can be seasoned with fresh herbs and various combination of spices, something as easy as Ethiopian barberry mixed or just good old cumin and paprika.
Pakoras make a great snack with yogurt and date chutney or as part of a mezze or tali.

“Ooooo mama I’m licking my lips already!”

Warning : Eat just a few otherwise you will be too full to eat anything else
310 grms/ 1 1/3 cup chick pea flour, sifted
15ml/1 tablespoon lemon juice
5ml/1 teaspoon fresh green chilli chopped(optional)
5ml/1 teaspoon turmeric
5ml/1 teaspoon garam masala
10ml/2 teaspoon coriander
5ml/1 teaspoon salt
9 tablespoon cold water, as needed
5ml/1 level teaspoon baking powder,
1 courgette grated
1-3 carrots grated
1 medium large onion grated

Sunflower oil for frying


Combine the flour, spices & salt in a bowl & mix together well.

1. Add 5 tbs of cold water slowly, beating it until the mixture is smooth & free of lumps.

2. Add grated veggies and chilli

3. Slowly add 3 tbs water & continue to beat until well mixed. Check the consistency, it should resemble the consistency of heavy cream & easily coat a spoon, it should not be runny at all. As courgettes are quite watery you probably won’t need any more water

4. Cover the batter & set aside for 10 to 15 minutes to let it settle

5. Beat the batter again before frying and then add in the baking powder to get a crispy crust

6. In a wok or kerachi pan fill half way with sunflower oil and turn to medium heat and leave to heat for 5minutes

7. Take a teaspoon of the mixture and drop into the oil, it should sizzle

8. Using a tablespoon pick up spoonfuls of the mixture and drop each table spoon of pakora mix into eh oil

9. Fry about 6 at a time keep an eye on them and turning them with a slotted or mesh metal spoon until the pakoras are golden brown on all sides. Remove & drain on kitchen roll or paper napkins

10. Serve immediately as part of a mezze or tali meal or just on their own!

If you love this , then inshallah you will find more tasty snacks and meals from around the muslim world in Karimah’s book,


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