Garden Greens Pakora

Michelle prepared an Indian inspired meal for the South Arm Older Adults Cooking Club upon the request of Jeff who comes from UK.


For appetizer, Michelle shared a baked garden greens pakoras for a healthier version. Serve the garden greens pakora with chutney (next post), yogurt or sour cream.



  • 1 cup chickpea or besan flour
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 to 3/4 teaspoon salt (or to taste)
  • pinch of cayenne pepper (1/16 to 1/8 teaspoon)
  • 2/3 cup cold water
  • 1 tablespoon vegetable oil, melted butter or coconut oil
  • 1 teaspoon lemon juice + 2 tablespoons water, optional
  • mild-flavoured cooking oil for greasing baking pan or frying


  • 1/2 onion, thinly sliced
  • 1 russet potato, peeled and grated (or finely chopped)
  • 1 cup mixed, finely chopped greens (kale, chard, broccoli, cauliflower, etc.)




016To make the batter, stir the chickpea flour, coriander, garam masala, salt, turmeric and chili powder in a large bowl.

Make a well in the center and add oil and lemon juice with 2 tablespoons water.

Stir together to make a batter and let rest for 30 minutes while you prepare the vegetables.

022Add chopped vegetables to the batter and stir to mix well.
026Preheat oven to 350F. Brush 1 tablespoon mild flavoured cooking oil on a rimmed baking sheet or lined with aluminium foil and preheat in the oven for several minutes.Drop by heaping tablespoon of pakora batter onto the preheated oiled baking sheet and bake for about 10 to 15 minutes, …
036… turning over half-way through.Alternatively, heat 1 to 2 inches of oil in a deep, heavy frying pan. Drop batter by tablespoon and fry for 1 to 2 minutes each side, or until cooked through.

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