Mum’s Masala Spicy Pakora

Creative your own amazing Pakora made simple by Mum’s Masala – just delicious


  • Two Tablespoons of Mum’s Masala of your choice
  • One large white onion
  • One small cauliflower
  • 100g of fresh spinach leaves
  • 6-7 tablespoons of besan – chickpea flour
  • Pinch of Salt

Prep time 20 minutes

Cooking Time 10 minutes each batch

  • Cut the onions thinly into half moons, the slices should not be more than an 1/8th of an inch
  • Chopped the spinach and cauliflower into very small pieces
  • Stir the flour, and salt together in a bowl
  • Sprinkle it on the above with Mum’s Masala and mix together using your hand.
  • The flour should be just enough to coat — if 6 tbsps seems sufficient, you can stop there.
  • Add a small amount of water a little at a time to create a thick batter that coats all the vegetables.
  • Squeeze the mixture through your fingers to ensure all the Mum’s Masala an Vegetables are mixed through.
  • Combine well by giving a gentle squeeze. If needed, wet your palm with water and mix the onion mixture with your wet palm, but do not add additional water. The mixture should come together as lumpy but it shouldn’t be runny.
  • Heat the oil to about 350 in a wok. Drop a small piece of batter into the oil to test; if it browns and floats, the oil is ready.
  • Eyeball heaping tablespoons of the mixture, add small mounds of it to your hot oil, and fry till golden brown.
  • Using a slotted spoon, remove them carefully and place on a paper towel to drain any excess oil.

Serve immediately, and with chutney or ketchup.

Tip -You can also use aubergines by replacing the cauliflower and replacing spinach with coriander leaves

Serves 4/5