Chilli pakora
A delicious vegan snack, these pakora deliver crunch and a mild spicy flavour — they’re made with padron peppers but you can use hotter chillies if you prefer
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Prep:15 mins
Cook:40 mins
- More effort
Nutrition per serving
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kcal 62
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fat 3g
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saturates 0.4g
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carbs 6g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.14g
Ingredients
- 2 medium floury potatoes
- 20 padron peppers
- ¼ tsp chaat masala
- ¼ tsp garam masala
- ¼ tsp ground cumin
- tamarind chutney , to serve
- 120g gram (chickpea) flour
- ¼ tsp ground turmeric
- sunflower oil , for deep-frying
Method
Cut the potatoes into bite-sized pieces and tip into a pan of cold, salted water. Bring to the boil and cook for 10-15 mins until tender. Drain well and leave to steam-dry for 5 mins before mashing well.
Cut a slit into the middles of the peppers vertically, and carefully scrape out the seeds using a teaspoon. Tip the mashed potatoes into a bowl with all the spices and ¼ tsp fine sea salt. Carefully stuff this into the chillies.
In another bowl, combine the flour and turmeric with ¼ tsp fine sea salt and 140ml water, and mix well. The batter needs to be just thick enough to coat the chillies, so add another 10ml water if needed.
Fill a deep saucepan by no more than a third with sunflower oil and heat over a medium heat until it reaches 170C. Dip the stuffed chillies in the batter to coat. Carefully lower into the hot oil and fry in batches of three to five, depending on how large your pan is, for 4-5 mins, turning them around halfway through. Remove with a slotted spoon. Serve hot with the tamarind chutney for dipping.
