1/2 lbs red potatoes, boiled and sliced thin

1 cup/250ml (130g) chickpea (gram) flour (finely ground dried chickpeas)

⅓ cup/80ml unbleached all-purpose flour

1 tsp/5ml ground turmeric

¾ tsp/3.75ml salt

1 tbsp/15ml vegan butter or olive oil, divided

1 small white onion, sliced

2 cloves garlic, sliced

1 tbsp/15ml whole coriander seeds

1 tsp/10ml ground cumin

2 tsp/10ml red chili pepper flakes

¾ cup/175ml water

2 tsp/10ml lemon juice

1 handful of spinach, roughly chopped

¼ cup/80ml cilantro leaves, roughly chopped

Neutral tasting vegetable oil, for frying

Creamy Cilantro Sauce

1 handful cilantro

1 handful baby spinach

⅓ cup (80ml) water

2 tbsp (30ml) nutritional yeast

1 clove garlic

1 ½ tbsp (22.5ml) olive oil

1 big pinch salt


In a small dish combine turmeric, cumin, and salt.

Melt ⅔ of the vegan butter in a medium-sized skillet over medium-high heat. Evenly distribute the hot butter over the surface of your skillet.

Add onion and garlic to the skillet and cook for 1 minute. Add the potatoes and ½ of the mixed spices from step 2. Stir, and move the vegetables to one side of the skillet. Add the remaining vegan butter to the other side of the skillet and add the coriander seeds and red chili pepper flakes. Cook, stirring both sides often, while keeping the vegetables mostly separate from the spices. Cook until the onions are tender and translucent and the spices are fragrant. Do not overcook the spices. (The potatoes don’t need to be fully cooked)

In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. Allow plenty of time for the oil the get hot (between 325°F to 350°F (163°C to 177°C).

In a large bowl, mix together chickpea flour, remaining spices from step 2, lemon juice, and water to make a smooth batter.

Gently fold the spinach, cilantro, potatoes, onions, and spices into the batter.

Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack or paper/kitchen towel.

Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce (like sweet chili sauce.)

Creamy Cilantro Sauce

Combine all ingredients in a food processor or blender and pulse on high until well-blended with plenty of green flecks left intact.


Be sure to slice potatoes thinly and evenly for thorough cooking. Alternatively, you can use leftover boiled potatoes instead.