Spiced kidney bean pakoras recipe

Maunika Gowardhan
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Spiced kidney bean pakoras recipe

Pakoras are a common snack in India; fried, crisp golden brown bites perfect with a chutney of your choice. Pan-fried in a mix of Patak's Madras Paste, fresh coriander, onions and lemon zest, this version makes the ideal veggie snack. 

At a glance
  • Cuisine Indian
  • Recipe Type Snack
  • Difficulty Easy
  • Preparation time 10 mins
  • Cooking time 15 mins
  • Serves 4 people
Ingredients
  • 400 g (14.1oz) can of kidney beans, drained and rinsed
  • 2 spring onion, finely chopped
  • 100 g (3.5oz) tomato, finely chopped
  • 1 tbsp Pataks Madras Paste
  • 2 tbsp breadcrumbs
  • 1 handful coriander leaves and stems, finely chopped
  • 0.5 lemon, zest only
  • 1 pinch salt to taste
  • 0.5 egg, beaten
  • 2 tbsp vegetable oil for frying
To serve
  • 1 cup Patak's Brinjal Pickle, mixed with yoghurt
  • 1 handful onion rings

Step-by-step

  1. Put the kidney beans in a bowl and mash to a coarse mix with the back of a fork or potato masher.
  2. Tip in the onion and chopped tomato, Patak's Madras Paste, breadcrumbs, fresh coriander, zest and salt. Mix well and add in the beaten egg; shape into bite size cakes.
  3. Heat oil in a frying pan over medium heat. Fry the pakoras in batches for 1-2 minutes on each side or until crisp and golden brown. Drain on kitchen paper and serve with tamarind chutney and onion rings.

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