Courgette Garlic Pakora

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This is a perfect gluten-free, afternoon snack option! Super moreish and tasty. 

oil of choice 
2 courgettes, thinly sliced 
2 fresh garlic bunches, thinly sliced 
100g gram flour 
50g rice flour
1 tsp salt 
1 tsp chilli powder
½ tsp turmeric powder
1 tsp chaat masala 
1 tsp ground cumin 
1 tsp chilli oil 

 – Heat 1-2 cups of oil in a deep pan. 

 – In a large bowl, add the courgettes, garlic, gram flour, rice flour, salt, chilli powder, turmeric powder, chaat masala, and ground cumin. Mix well with your hands. 

 – Add the chilli oil and 110ml of water a little at a time. Stop adding water when the mixture is sticky. 

 – Take a small portion of the mixture and carefully place it in the oil. Cook until golden on all sides. Transfer to a plate lined with kitchen roll to absorb any excess oil. Repeat the process with the rest of the mixture.

 Serve with a chutney of your sauce – my favourite is Tamarind chutney!