Spring Green Pakoras: Indian Fritter Recipe

These little Indian fritters are traditionally made with spinach or other vegetables but are fantastic when made with mustard greens, dandelion greens, watercress, nettles, or arugula. Serve with the yogurt-mint sauce.


Makes 12 fritters
Prep time: 10 minutes
Cooking time: 10 minutes


  • 1 cup garbanzo-bean flour
  • 1 cup plain full-fat yogurt, divided
  • 1/4 cup cold water
  • 1 cup chopped mustard greens or other spring greens
  • 4 green onions, sliced
  • 1 tsp. whole cumin seeds
  • 1 tsp. ground coriander
  • Salt to taste
  • 2 cups peanut oil
  • 1 tbs. minced fresh mint leaves
  • Dash of cayenne pepper (optional)

Mix the garbanzo-bean flour, 1/2 cup of yogurt, and water in a bowl until smooth. Stir in the greens, onions, cumin seeds, coriander, and salt until well combined to make the pakora batter.

Heat the oil in a heavy saucepan to 350 degrees F.

Meanwhile, make the yogurt sauce by mixing the remaining yogurt with mint and salt to taste. Add a dash of cayenne pepper if you want to spice it up.

Drop 1 tablespoon of the pakora batter into the hot oil. Continue until you have three to four pakoras in the oil. Fry until they float to the top, about three to four minutes. Continue with the remainder of the batter.

Drain on a cooling rack, sprinkle with a little salt, and serve with the yogurt dipping sauce.

Food photography by Terry Brennan; Food styling by Betsy Nelson

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