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Chickpea & squash pakora
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250g butternut squash, deseeded, peeled and cut into 3cm pieces
1 tbsp olive oil
1 tbsp cumin seeds
1 tsp ground coriander
Pinch cayenne pepper
5 salad onions
100g frozen peas
400g can chickpeas, drained
1 green chilli, roughly chopped
28g pack coriander, chopped
50g plain flour
Groundnut oil, for frying
4 tbsp Greek yogurt
1 lemon, cut into wedges
1. Preheat the oven to 200°C, gas mark 6. Place the butternut squash on a baking tray with the olive oil, cumin seeds, ground coriander and cayenne and toss everything together well. Roast for 20 minutes until the squash is very tender.
2. Place the salad onions, peas, chickpeas and chilli in a food processor and pulse 3-4 times until you have a coarsely chopped mixture. Add the roasted squash and all the spices from the tray and pulse again a further 3-4 times until mixed well but retaining some texture.
3. Stir in the coriander and season with salt. Shape into 12 round patties about 6cm across. Dust each of the patties in the flour until evenly coated. Shake off any excess.
4. Pour enough groundnut oil into a small frying pan until 1cm deep and heat until hot. Add the pakoras in batches of 4 at a time and cook for a 1-2 minutes each side until golden and crispy. Transfer to a plate lined with kitchen paper and keep warm in a very low oven while you fry the rest. Serve warm with thick yogurt and lemon wedges to squeeze over.
Typical values per serving:
This recipe was first published in May 2018.
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