Tomato and Onion Pakoras


  • 2 large red onions (sliced)
  • 2 large tomatoes (sliced)
  • 50g finely sliced ginger
  • 2-3 finely chopped birds eye chillies
  • 50g curry leaves
  • 1/2 a bunch of fresh coriander
  • 1 lime
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 200-300g gram flour


  • Heat lots of sunflower oil in a wok or very deep saucepan, enough to deep fry the pakoras in.
  • Mix all of the ingredients together in a big bowl until it all sticks together.
  • Take a little piece of onion and drop it into the oil to test the heat. It should sizzle and float but not cook too quickly.
  • Drop 3-4 scoopfuls of mixture into the oil at a time.
  • Scoop the pakoras out onto kitchen towel.
  • Serve with mango chutney and yoghurt dip.