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Le Chaudron recipe
Pakoras indiens aux légumes
Indian vegetable pakoras
⏱ 40 minServes 6Medium240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)chickpea flour
1yellow onion, thinly sliced
2potatoes, finely diced
150 g (5 oz)fresh spinach, shredded
1 tspground cumin
1 tspgaram masala
1 tspground turmeric
200 ml (¾ cup)filtered water
1 L (4¼ cups)neutral frying oil
- 200 g (7 oz) chickpea flour
- 1 yellow onion, thinly sliced
- 2 potatoes, finely diced
- 150 g (5 oz) fresh spinach, shredded
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground turmeric
- 200 ml (¾ cup) filtered water
- 1 L (4¼ cups) neutral frying oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the chickpea flour with the cumin, garam masala and turmeric.
- Gradually whisk in the water to a thick batter.
- Season and stir in the potatoes, onion and spinach.
- Mix well so the vegetables are evenly coated.
- Heat the oil in a deep fryer to 180°C (350°F), checking with a thermometer.
- Drop in spoonfuls of batter and fry for 4 minutes until golden.
- Drain on paper towels and serve hot with mint raita.
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