Fennel Pakora

by Edward Daniel



Fennel Pakora
Prep time
Cook time
Total time
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.
Recipe type: Snack
Cuisine: Vegan, Vegetarian
Serves: 30
  • 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.
  4. in a grinder, grind the ginger and garlic. Once finely chopped, add to the bowl. Add the optional chilies.
  5. Season to taste and set the bowl to one side for a couple of hours.
  6. Take a large plate and place greaseproof paper and kitchen paper on top. This will absorb the excess oil from the frying.
  7. Place enough oil in a wok to be able to deep fat fry. When ready to serve, heat the oil until very warm. Using a tablespoon, spoon out a spoonful of batter into the heated oil. The oil is heated to the right temperature when the pakora floats to the top of the oil.
  8. Fry the pakora’s in batches until the mixture is used up.
  9. Serve warm.
  10. The batter will keep for a couple of days in the fridge if necessary.
Nutritional Analysis
Good points
• No cholesterol
• Very low in sodium
• Low in sugar
Nutrition Information
Serving size: 74g Calories: 189g Fat: 11.6g Saturated fat: 4.3g Carbohydrates: 18.5g Sugar: 1.6g Sodium: 17mg Fiber: 2.1 Protein: 3.7g Cholesterol: 0









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