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  • Writer's pictureJeremy LaLonde


Updated: Mar 8, 2020

Delicious and full of great stuff - baked, not fried for the health of it! These pakoras are great as a side to any Indian dish OR just eat a shitload with a sauce of your choice.

Serves: Makes 34-ish pakoras


2 cups chickpea flour

1 cup water

1 tsp baking powder

1 tsp salt (optional)

2 tsp garam masala or curry powder (or 2 tbsp of your favorite curry paste)

1 1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp chili powder

1/2 tsp garlic powder or 2 cloves fresh, crushed garlic (use the real garlic for shits sake)

1/2 small cauliflower, chopped into small bite-size pieces (about 3 cups worth)

1 medium onion, finely chopped

1/2 cup peas (fresh/frozen)

1 large carrot, grated

1 small red potato, grated


Preheat oven to 500F.

In a large bowl, mix together all the dry ingredients. Stir in enough water to make it like a pancake-batter consistency, but a little thicker. It took me a cup of water, but add more 1 tbsp at a time. Let batter sit for a beat while you get to chopping your veggies.

Run all your veggies through a food processor to grind the fuck out of ‘em. Add to your chickpea batter and stir the hell out of it till it’s all combined.Using a large spoon, take scoops of battered veggies and plop onto the silicon baking sheet.

Bake for 10 minutes, then flip and bake another 10 minutes, until golden brown. They’re likely going to stick a bit - that’s okay, do your best.

Serve with whatever the fuck you want: chutney, ketchup mixed with hot sauce, yogurt, whatever floats your boat. Just add something and SMASH these into your mouth!


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