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Chickpea Pakoras

Chickpea Pakoras by Ben Kramer of Diversity Food Services at the University of WinnipegBen Kramer,
Diversity Food Services at the University of Winnipeg

Chickpea flour forms the crunchy batter of this savoury, cilantro- stuffed patty. Serve with tomato-ginger chutney and cucumber raita.

1 cup dried chickpeas
1 russet potato, cooked and peeled
1 cup chickpea flour
1 onion, minced
3 Tbsp ginger, minced
1 Tbsp salt
1 Tbsp cayenne
2 Tbsp cumin, ground
2 Tbsp coriander, ground
2 cups fresh cilantro, chopped
canola oil for deep frying


  1. Soak chickpeas in at least 3 cups of water for 10 hrs or overnight.
  2. Drain, rinse and cook in boiling water until tender (about 1 hr).
  3. Purée chickpeas in food processor. Add a bit of water if the mixture seems to dry to form a grainy paste.
  4. In a separate medium bowl, mash the potato.
  5. Add ground chickpeas, flour, onion, ginger, salt, cayenne, coriander, cumin, and cilantro to potato and mix well.
  6. Using a Tbsp, make small patties about 2 1/2″ wide and 1/2″ thick.
  7. Deep fry 1-2 mins until crisp, or pan fry. To pan fry, heat 6 Tbsp oil in a heavy bottomed pan over high heat for 1 min.
  8. Add fritters and cook on each side for 2 mins.

Yields 50 small parkoras