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    Green-bean pakoras with aubergine pickle

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    Green-bean pakoras with aubergine pickle

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Makes: 24 canapes


    300g Waitrose & Partners Fine Green Beans, stalk ends trimmed, chopped into thirds
    1 pack Cooks’ Ingredients Curry Leaves, leaves torn
    1½ tsp curry powder
    1 Thai red chilli, shredded
    2 echalion shallots, halved and thinly sliced
    150g gram flour
    ½ tsp salt
    Vegetable or sunflower oil, for frying
    Coconut natural yogurt alternative, to serve
    Aubergine pickle, to serve


    1. Steam the beans for 5 minutes until just tender, then cool under cold water and drain well. Put the beans, curry leaves, curry powder, chilli, shallots and gram flour into a large bowl. Season with the salt, add 150ml cold water and mix to coat the vegetables in a thick, sticky batter.

    2. Put a 5mm depth of oil into a frying pan; set over a medium heat (it will be hot enough when a little of the batter sizzles on contact). Fry heaped tablespoons of the pakora mix, cooking 5 or 6 per batch. They will need 2 minutes on the first side to firm up and crisp. Then carefully turn and cook for 2 minutes more, until golden all over. Drain on kitchen paper on a baking tray, then keep warm in a low oven.

    3. When ready to serve, set the pakoras on a serving plate, with the yogurt alternative and pickle in small bowls. Dollop a little yogurt alternative onto a pakora, followed by some pickle, and eat straight away.

    Cook’s tip

    These canapés also work brilliantly alongside curries. Fry larger pakoras for about 3 minutes on each side. 

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    This recipe appeared within the December 2019 recipe card collection.
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