Written by Lisa Marley - Plant-based Chef

Prep time  15 minutes

Cooking time 10 minutes

Makes  8 - 10 pakoras


  • 200g Yellow Split Pea Flour
  • 1 tsp Ground coriander
  • 1 tsp Garam Masala
  • Pinch of salt
  • 50ml water - if the batter is very thick you can add a tablespoon or 2 of water
  • 1 brown onion, halved and thinly sliced
  • 1 medium sweet potato, grated
  • ¼ of a cauliflower, thinly sliced
  • Vegetable oil


Peel and halve the onion then thinly slice.

Peel and grate the sweet potato.

Thinly slice the cauliflower.

Add the flour, coriander, garam masala and salt to a medium bowl and mix together.

Tip the vegetables into the flour mix and coat well.

Add the water and mix together with the coated vegetable, ensuring good coverage.

In a large pan, add 2 inches worth of oil, and heat to 180 degrees.

Squeeze and shape into a little ball and carefully drop into the hot oil.

Fry the mixture in batches.

Place onto the kitchen roll to absorb any excess oil.

The pakoras can be frozen in a container, interleaved with baking parchment. Defrost then reheat on a baking tray in a preheated oven (200C /180 fan / gas 5) for 8 minutes, or until completely hot. 

serving suggestion

With chutney and fresh coriander.