zoom Martha's curried squash, lime & coconut pakoras

    Save to your scrapbook

    Martha's curried squash, lime & coconut pakoras

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Martha's curried squash, lime & coconut pakoras

    These make a gorgeous canapé or starter before a curry. The coconut and lime pair really well with sweet butternut squash, with a little heat from the chilli.

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Makes: approx 15 pakoras


    Vegetable oil, to deep fry
    125g peeled, deseeded butternut squash, grated (prepared weight)
    2 tsp lime pickle, plus extra to serve
    ½ green chilli, deseeded and finely chopped
    1 tsp medium curry powder
    Finely grated zest and juice of 1 lime
    25g desiccated coconut
    50g chickpea (gram) flour
    Natural yogurt, to serve


    1. Half fill a large saucepan with vegetable oil and set over a medium heat to 180ºC.

    2. Meanwhile, in a medium-sized bowl, stir together the grated squash, lime pickle, green chilli, curry powder, lime zest and juice, coconut and chickpea flour until a thick batter forms.

    3. Once the oil is up to temperature (if you don’t have a thermometer to check the oil, drop in a small amount of batter. It should sizzle on contact with the oil and take around 30 seconds to colour), carefully drop teaspoon-sized portions of the batter into the oil. Cook for 2-3 minutes, until golden, then remove with a slotted spoon and drain on a plate lined with kitchen paper to absorb any excess oil. Keep adjusting the temperature as you fry, so the oil doesn’t get too hot.

    4. Continue to fry the pakoras until all the batter is used up. Serve warm with natural yogurt and extra lime pickle

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars