Pakora and Herby Hazelnut Dip

This is great for a starter or as nibbles for hungry guests. Since its made from gram flour, it is gluten free. Gram flour, which is made from ground chickpeas also has some great benefits for vegetarians as it has a higher proportion of protein that other flour. It has also been reported that gram flour is good for your skin, making your skin ‘glow’, but I’m very dubious of such claims… ! The rice flour can be omitted but it makes the pakora nice and crispy so do try and get your hands on some if you can. Gram flour is widely available in most supermarket and local shops while rice flour can usually be sourced from the larger supermarkets and Asian grocers.


For the pakora

150g of gram flour
4tbsp rice flour
1tsp baking powder
1 thumb of ginger (finely sliced)
2 cloves of garlic (finely sliced)
1 red chilli (finely sliced)
1tsp turmeric
1tsp ground coriander
1tsp ground cumin
1 carrot (in small chunks)
100g mushrooms (in small chunks)
2 red onions (in thin slices)
½ aubergine (in thin slices)
1 medium potato (grated)
50g curly kale (chopped)
20g fresh coriander (chopped)
Water (as needed)
Vegetable oil (for deep frying)

For the dip

100g fresh coriander
75g fresh mint
75g hazelnuts
1 clove of garlic
1 green chilli
Juice of 1 lemon
2tbsp yogurt


In a large bowl, combine all the ingredients before the carrots and slowly add water until it has a thick batter-like consistency. Leave to rest for 10 minutes. Then add the rest of the vegetables and herbs and mix well. Heat the oil in a pan and deep-fry the pakora in batches before placing on kitchen paper to absorb the remaining oil.

While doing this, simply add all the ingredients for the dip in a blender and spoon into a bowl for service.



  1. I really like the hazelnut relish idea. I make onion and broccoli pakora a lot and I’ve never thought of making a relish for it, but it sounds amazing. I’m going to have to try it.

    1. Thanks Megan – let me know how it goes!

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