Fennel Pakora

by Edward Daniel
Caption of Fennel Pakora. Image by Edward Daniel (c).

So this is a take on traditional Indian Pakora and what I made for work colleagues at De Montfort University. Went down an awesome treat for a party – and great way to make new friends.

Caption of Fennel Pakora. Image by Edward Daniel (c).
Serves: 30 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • extra virgin olive oil for frying
  • 450ml coconut milk
  • 600g “00” doppio flour
  • 16g yeast
  • 600g fennel
  • 2 medium onions
  • 2tsp paprika
  • 2tsb mango powder
  • ½ bunch of coriander leaves
  • 1 inch ginger
  • 3 cloves of garlic
  • season to taste
  • optional – 2 chilies finely sliced


  1. In a large bowl place the milk and yeast. Mix well and leave to stand for 20 minutes.
  2. Add the flour, paprika and mango powder to the bowl. Mix and leave to one side.
  3. Place the fennel, onions and coriander in a food processor and chop well. Add to the bowl.


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