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By FC on 08 December 2010 | Viewed 13576 times

Here’s another great fried snack, featuring a new favourite flour at the moment, chickpea flour (aka garbanzo, gram, besan) or pea flour. This recipe is from Annabel Langbein’s Free Range Cook.
I’ve made them with beer and just water and both versions taste good.


2 cups chickpea or pea flour
2 tsp ground cumin
2 tsp coriander seeds or mustard seeds
1 tsp fennel seeds, roughly ground or chopped
2 tsp curry powder
2 cups beer (or water, soda water)
½ cup chopped fresh coriander or fennel leaves (if desired, personally, fresh coriander makes me retch)
1½ tsp salt
ground black pepper
¼ tsp baking soda
3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin or other vegetables

To fry: 
grapeseed, rice bran or other neutral oil


Combine flour with spices and beer to form a smooth batter. Mix in the chopped fresh herbs if using, salt and pepper, baking soda and vegetables. Stand for 5 minutes.

Heat 3-4cm of oil in a deep frypan and fry small spoonfuls of the pakora mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through.

Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and place them on paper towels to drain. Serve at once. Pakoras can be prepared ahead and reheated in a 200˚C oven for 5 minutes before serving.

Great with yoghurt raita or chilli sauce.

Makes about 30.

Would suggest coeliacs/gluten free dieters cut the beer out of this recipe and substitute for the water or soda water, as beer is obviously full of wheat/gluten

Posted by CM  on  13/01/11  at  03:34 AM

Made this recipe using half the amounts of spices (for young children) and left out fennel and coriander.  Used water for liquid and grated carrot, pumpkin and courgette for veges.  This is very very yummy and simple to make.

Posted by Tree  on  01/12/11  at  12:02 AM

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