Pea and potato pakoras
Makes: 36
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Pea and potato pakoras
Topped with a dollop of mango chutney, these are the perfect little flavour bombs to serve with drinks. Gram flour is made from chickpeas; it adds a delicious nutty flavour to the pakoras and is also suitable for guests who are gluten intolerant
Makes: 36
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
61Kcal
Fat
2gr
Saturates
0gr
Carbs
7gr
Sugars
2gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 300g potatoes, peeled and cut into small dice
- 150g frozen peas
- 200g gram (chickpea) flour
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 1 medium onion, finely diced
- 100ml vegetable oil
- 120g mango chutney
Step by step
Get ahead
Fry the pakoras ahead of time, then lay them out on lined baking trays, cover and chill for up to 24 hours. Heat in the oven for 10 mins at 180°C, fan 160°C, gas 4 before topping and serving.
- Preheat a low, warming oven (unless making ahead – see ‘Get ahead’ below). Cook the diced potatoes for 3 minutes in a pan of boiling salted water then add the peas and cook for 1 minute more. Drain well and cool for a few minutes.
- Mix the gram flour with the spices and a generous pinch of salt and pepper. Add the onion along with the drained potatoes and peas. Slowly add 250ml cold water until you have a smooth batter and all the vegetables are coated in the mix.
- Heat the oil in a frying pan and drop in teaspoonfuls of the mixture; you should be able to cook in batches of about 6. Fry for a few minutes each side until golden and crispy. Keep warm in the oven and top with a little mango chutney when ready to serve.
