Date posted: 20/08/2019

Vegan onion pakora with Keralan houmous and chilli picked veg baguette

A fast, flexible, flavoursome recipe to make

  • Serves 10
  • Timing: 30 mins
Votes: 4 Average: 4.8


KTC gram flour 500g
Major Keralan paste 100g
Everyday Favourites table salt 20g
Dr Oetker baking powder 1 tsp
Coriander 30g
White onion 3
Warm water
Pickled veg
Cauliflower 1
Fennel 1 bulb
Carrots 2
Rice wine vinegar 250ml
Everyday Favourites ground turmeric 2g
Tate & Lyle caster sugar polybag 100g
Water 250ml
Red chilli 1
Keralan houmous
Ramona's Kitchen Deluxe houmous 200g
Major Keralan paste 30g
Délifrance organic white half baguette 26cm 10
Stokes chilli jam 150g
Coriander 1 tsp


  1. Pakora - peel and slice the onion and chop the coriander, mix all the ingredients together except the water. Slowly add the water, stirring till you get a thick double cream consistency, drop tablespoonfuls into 180° hot oil and fry till golden, crisp and cooked through
  2. Pickled veg - peeled the carrots and cut into 3 inch lengths, on a mandolin, shave the carrot, cauliflower, fennel. Heat the vinegar, turmeric, water, sugar and sliced red chilli till sugar is dissolved and cool, add vegetables and leave for 3 hours or longer
  3. Houmous - mix the Houmous with the Keralan paste
  4. Putting together - bake the baguette, split open and spread with houmous on one side and chilli jam on the other, strain and add the pickeld veg and fill with pakoras, finish with fresh coriander
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