Cucumber Pakora

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Cucumber Pakora

  • Servings: 4-6
  • Difficulty: easy
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Light and Crunchy on the outside, soft fluffy on the inside. Cucumber Pakora in a spicy gluten free Batter.


  • ‘Ripe’, fairly firm Cucumber; peeled, grated and with water squeezed out. Set aside.
  • Batter Mix & Spices
  • Half cup Potato Starch
  • Half Cup Rice Flour
  • Half Cup Chickpea Flour
  • 1tsp Grated Ginger
  • 1 or 2 tsp finely chopped Red Chilli (add more chilli if you like them extra spicy)
  • Following Spice to be freshly crushed, or grounded:
  • 1 Clove
  • 1/4tsp Black Mustard Seeds
  • 1tsp Coriander Seeds
  • 1/4tsp Cumin Seeds
  • few black pepper corns
  • salt to taste.
  • A little water to bind
  • 2tbsp of Vegetable or Sunflower Oil as well as Oil for the Fryer
  • Bicarbonate of Soda, kept to one side


  1. Place Flour, spices in a bowl together with Oil. Add enough water until a thick batter is achieved. Allow to rest for 1hr, stirring occasionally. As the granules in the batter expand, it may require a little water, DO NOT make a running batter.
  2. Set fryer on moderate heat.
  3. Into the bowl of grated cucumber, add a couple of spoonful of the Batter. Keep adding, enough to hold the cucumber ‘together’. (I found it helpful to make these in 3 batches, adding batter to each cucumber batch; reason explained below).
  4. At this point the batter can start getting runny, so will need to work a little faster.
  5. Once you are happy with the batter consistency, add the Soda, stir and once the fryer is ready, drop spoonful of batter at a time. The Pakoras will float up and keep turning until completely golden brown.
  6. Can be served as they are or with a Red Pepper and Chilli Relish.

    Enjoy x

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