These crisp, golden courgette pakoras are delicately spiced and irresistibly moreish, served alongside a fresh, vibrant coriander chutney that adds a bright, zesty kick to every bite. Perfectly crunchy on the outside and soft on the inside, these flavour-packed fritters are an ideal addition to just about any meal. Whether you’re firing up the grill for a relaxed family BBQ, looking for a satisfying yet light snack to enjoy on a warm summer afternoon, or assembling a “picky bits” dinner filled with small plates and nibbles, these pakoras are sure to become a crowd favourite.
Best of all, they’re quick and easy to make—taking less than 30 minutes to prepare and just 10 to 30 minutes to cook, depending on your batch size and method. With simple ingredients and minimal fuss, this recipe serves 4 and delivers maximum flavour with minimal effort. Once you’ve made them, you’ll find yourself coming back to this recipe again and again for its simplicity, versatility, and delicious results.
Courgette pakoras- ingredient list
This simple yet carefully chosen list of ingredients comes together to create these courgette pakoras that bursts with mouth-watering, melt-in-the-mouth flavour. Each ingredient is easy to find, budget-friendly, and fuss-free to use, making this recipe both accessible and affordable without compromising on taste. Despite the minimal ingredients, the combination delivers a depth of flavour that feels indulgent and satisfying—proof that you don’t need a long shopping list to create something truly delicious.
Ingredient list for the pakoras;
125g (4½ oz) gram flour (chickpea flour)
5 to 6 sprigs of fresh coriander, finely chopped
1 to 2 teaspoons of red chillies, finely chopped
1 teaspoon whole cumin seeds
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
A small handful of fresh parsley, chopped
150g (5½ oz) red onion, thinly sliced
350g (12 oz) courgettes, washed and thinly sliced into rounds
1 teaspoon salt
Sunflower oil, for deep or shallow frying
For the coriander chutney;
40g (1½ oz) fresh coriander, including both leaves and stems, roughly chopped
25g (1 oz) ground almonds
1 to 2 green chillies, with seeds left in and stalks removed
Juice of half a lime
4 spring onions, finely chopped
3 teaspoons of olive oil
1 small green apple, diced
1 teaspoon of salt
Courgette pakoras- step by step instruction method!
Step 1
To prepare the pakoras, begin by placing the gram flour into a large mixing bowl. This will act as the base of your batter. Next, add all the remaining ingredients to the bowl—this includes the chopped herbs, spices, vegetables, and salt. Using clean hands or a spoon, gently mix everything together to evenly distribute the spices and ensure the vegetables are well coated in the flour.
Step 2
Once the dry ingredients are combined, gradually pour in 80–100ml (2½–3½ fl oz) of water, a little at a time. Use your fingers to work the water through the mixture, gently squeezing and turning it as you go. This helps to bind everything together and ensures that the gram flour starts to form a thick, sticky batter around the vegetables.
Step 3
Be careful not to add too much water too quickly—you’re aiming for a consistency that holds the ingredients together well, without becoming too runny. The batter should cling to the vegetables and feel cohesive but not overly wet. This texture is key to achieving light, crispy pakoras when fried.
Step 4
Pour sunflower oil into a deep, heavy-based saucepan until it is about halfway full. This allows enough depth for frying while leaving space to prevent the oil from overflowing when the pakoras are added. Place the pan over medium heat and begin to heat the oil to a temperature of around 170°C (340°F).
Step 5
To check if the oil is ready for frying, carefully drop a small spoonful of the batter into the hot oil. If it immediately sizzles and rises to the surface, the oil is at the right temperature. If it sinks without bubbling or browns too quickly, adjust the heat accordingly.
Important safety note: Hot oil can be extremely dangerous. Never leave it unattended on the stove, and keep children and pets away from the cooking area. Always use caution when working with hot oil, and have a lid or baking tray nearby to cover the pan in case of an emergency.
Step 6
Once the oil is heated to the correct temperature, carefully take heaped tablespoons of the pakora mixture and gently drop them into the hot oil, taking care not to overcrowd the pan. Depending on the size of your saucepan, you may be able to fry 4–5 pakoras at a time. Allow them to cook for 2–3 minutes, turning them occasionally using a slotted spoon or tongs to ensure they fry evenly on all sides.
Step 7
You’ll know they’re ready when the pakoras are a deep golden brown and feel crisp on the outside. Once cooked, use a slotted spoon to lift them out of the oil, allowing any excess oil to drip off before transferring them to a plate lined with kitchen paper. This helps absorb any remaining oil and keeps them light and crispy.
Step 8
Continue frying the pakoras in batches, repeating the process until all the mixture has been used. Make sure to let the oil return to the correct temperature between batches for the best results. Serve the pakoras warm with your fresh coriander chutney, and enjoy!
Step 9
While the pakoras are cooking, prepare the coriander chutney by adding all the ingredients to a blender or food processor. Blend until smooth, gradually adding 3–4 tablespoons of water to reach a smooth, slightly runny consistency perfect for dipping. Taste and adjust the seasoning if needed, then set the chutney aside until ready to serve alongside the pakoras.
Step 10
Serve the pakoras hot with the coriander chutney or tomato ketchup.
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