Pakoras with coriander raita

Spice up snack time.

  • 40 mins cooking
  • Makes 24 Item
  • Print
These pakoras with coriander raita are incredibly versatile. Serve them with pre-dinner drinks at your next dinner party, or as an after school snack filled with flavour and goodness.
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Pakoras with coriander raita
  • 400 gram russet burbank potatoes, peeled, cut into 1cm cubes
  • 1 kumara (250g), peeled, cut into 1 cm cubes
  • 1 1/2 cup (225g) besan (see note)
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup (180ml) water
  • 2 teaspoon peanut oil
  • 2 clove garlic, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 2 green onions, chopped finely
  • vegetable oil, for deep-frying
Coriander raita
  • 1 cup (280g) greek-style yogurt
  • 1/2 cup coarsely chopped fresh coriander
  • 1 teaspoon ground cumin


Pakoras with coriander raita
  • 1
    Make coriander raita; combine ingredients in small bowl. Refrigerate until required.
  • 2
    Boil, steam or microwave potato and kumara, together, until just tender; drain. Cool 10 minutes.
  • 3
    Sift besan and soda into large bowl; gradually add the water, stirring, until batter is smooth.
  • 4
    Heat peanut oil in small frying pan; cook garlic, spices and chilli flakes, stirring, until fragrant. Combine garlic mixture in bowl with batter; stir in potato, kumara and onion.
  • 5
    Heat vegetable oil in large saucepan; deep-fry tablespoons of mixture, in batches, until pakoras are browned lightly. Drain on absorbent paper; serve with coriander raita.


Besan, a flour made from ground dried chickpeas, is a staple of the Indian kitchen and is used to make roti, chapati and other breads. It is available from health-food stores and many supermarkets. Pakoras are small Indian fritters that can contain vegetables, meat, fish or rice. You can also use desiree potatoes for this recipe.

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