Recipes>Onion Recipes
Nadiya Hussain’s Back-of-the-fridge Pakoras
by Nadiya Hussain from Nadiya’s Simple Spices
Easy
Serves 4-6
Total 21min
Prep 15min
Cook 6min
Transform the last of your vegetables into these delicious crunchy Pakoras. Serve hot as something to snack on before dinner.
Discover more delicious Finger Food recipes
Perfect for hosting or snacking
From the book
Nadiya’s Simple Spices
Nadiya Hussain
Nadiya’s Simple Spices
Simple, flavour-packed recipes for the whole family.
Demystifying the notion that cooking with spices is complicated.
From easy breakfasts and lunches, to side dishes and classic bakes.
Buy From
Introduction
Delicious vegetables and onion fried in hot oil, pakoras are a go-to when we want a snack. We usually make them at the end of the week when we have lots of veg knocking around to use up.
Tags
Ingredients
| 2 | onions, thinly sliced |
|---|---|
| 300g | thinly sliced veg (potatoes, carrots, courgettes, broccoli, cauliflower) |
| 3 | spring onions, thinly sliced |
| 2 | green chillies, sliced |
| ¼ tsp | turmeric |
| 2 tsp | salt |
| large handful of | fresh coriander |
| 300g | chickpea flour |
| 100-125ml | water |
| oil, for frying |
Method
Put your sliced onion in a bowl and separate the onion strands. Add the thinly sliced veg.
Add the spring onion, green chilli, turmeric, salt and coriander, using your hands to mix the whole thing together and to soften the onion. Turmeric is notorious for staining clothes so wash your hands straight away after mixing. Cover and leave for 30 minutes. You will see some moisture being released from the onion mix, which is exactly as it should be.
Sprinkle in the chickpea flour and a little of the water and, using your hands, mix till you have a claggy dough that holds the veg together. Add more water if the mix is a little dry.
Pour some oil in a deep pan and heat to 180°C.
Take clumps of the mix with three fingers and gently drop into the oil. Don’t be tempted to shape into balls. What we want are straggly pakoras that are crisp and uneven. Fry and turn in the oil till crisp.
Drain on a tray lined with kitchen paper. Fry the whole lot, eating as you go.
- When deep-frying veg, all you must remember is that oil doesn’t like water. To avoid the oil spitting, make sure not to use any veg that has lots of liquid in it, like mushrooms, tomatoes and cucumbers, etc.
Reviews
5 out of 5 stars
5 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Ingredients
Method
More Recipes from Nadiya’s Simple Spices
View all
Nadiya Hussain’s Crispy Leek Biryani
by Nadiya Hussain from Nadiya’s Simple Spices
Nadiya Hussain’s Coconut Bundt Cake
by Nadiya Hussain from Nadiya’s Simple Spices
More Finger Food Recipes
View all
Mary Berry’s Arancini with Dolcelatte and Porcini Mushrooms
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Cashew Nutters
by Mary Berry from Mary 90: My Very Best Recipes
More Easy Recipes
View all
Cumin-spiced Lamb Chops with Roasted Squash
by John Gregory-Smith from The Greatest Traybake Cookbook Ever
Salted Caramel Swirl Brownies
by Sophie Richards from The Anti-Inflammatory 30-day Reset
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
