- Part one
- 140g torn chard leaves
- 140g water chestnuts sliced
- 140g mix of grated carrot, celery and onion.
- Part two
- 4 tbsp gram flour
- 1tsp toasted cumin seeds
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 1/2 tspn ajwain(dried thyme)
- Salt to taste.
Pakora
Ingredients
Method
Slice, wash and drain all part one ingredients.
Mix part two, and then add to part one.mix well.
Roll into small balls, then pat slightly to flatten.
Deep fry at 175C for 2 mins. Dry on paper towels.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
