Spicy Tenderstem® Pakora

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These Indian-style pakoras are guaranteed to wow dinner party guests, and are surprisingly simple to make. Serve them with a raita dip for a show-stopping starter.

  • 20 minutes preparation
  • 10 minutes cooking
  • approx. 20
recipe PDF
For the pakoras
  • 1 small baking potato (about 200g) peeled and cut very thinly, sliced into 1cm strips
  • 1 large onion, finely sliced
  • 200g Tenderstem®, stems cut into thin sticks and florets broken into small clusters
  • 300g gram flour (chickpea flour)
  • ½ tsp baking powder
  • 1tsp each ground cumin, coriander, paprika, chilli flakes
  • 1tbsp Garam Masala
  • 2 eggs, beaten
  • 1 litre groundnut or sunflower oil
For the raita
  • 12cm chunk cucumber, deseeded, grated
  • 170g fat free Greek yogurt
  • 3tbsp chopped fresh mint
  1. Heat oil in a deep medium saucepan

  2. Mix vegetables together in a bowl

  3. In a separate large bowl, blend flour, baking powder and spices with plenty of salt and pepper

  4. Toss vegetables into spiced flour mixture, then pour in the eggs and 100ml cold water. Mix well to a thick batter that coats but clings to the vegetables, adding a little more water if necessary

  5. Once the oil is hot (test it by adding a cube of bread - it should golden-brown in 15-20 seconds) you can begin adding the vegetable batter. Shape the mixture into portions, about a rounded tablespoonful at a time

  6. Lower the pakoras into the oil a couple at a time, being careful not to overload the pan. Fry for around 5 mins until the pakoras are golden brown and the veg is tender. Drain well and leave on kitchen paper for a few minutes. Repeat to use remaining mixture

  7. Meanwhile, mix together cucumber, yogurt and mint, season and set aside. Serve with the hot pakoras

Nutritionals per pakora:

123 calories
6.5g fat
1.2g saturated fat
11.1g carbohydrates
1.6g fibre
4.9g protein

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