Delicious Zanzibari Pakoras With Coriander & Coconut Chutney

Pakoras, Bhajis, Fritters…. what do you call them? So many names, so many different types of veg you can add inside! Usually associated with Indian Cuisine, but we also make them in Zanzibar too.

Crispy Zanzibari Pakoras made with chickpea flour, onions, broccoli, and carrots, paired with a refreshing Coriander & Coconut Chutney. A perfect vegan, gluten-free snack inspired by the flavors of East Africa and Indian cuisine. Ready in 45 minutes!

Origin

The Zanzibari Pakoras are a beautiful representation of Zanzibar’s rich culinary heritage, which has been shaped by centuries of trade and cultural exchange. The island’s cuisine is a melting pot of African, Arab, Indian, and European influences. These pakoras, though inspired by traditional Indian pakoras, have been infused with local Zanzibari flair. The Coriander & Coconut Chutney adds a distinct East African twist, reflecting the island’s abundant use of fresh herbs, citrus, and tropical ingredients. Every bite takes you on a journey through the streets of Zanzibar, where the air is filled with the aroma of spices and sizzling delights.

Why You Will Love This Recipe

If you’re seeking a snack that effortlessly combines the rich culinary traditions of Zanzibar with a burst of vibrant flavors, this Zanzibari Pakoras recipe is for you. These golden, crispy fritters are not only incredibly satisfying but also brimming with spices that will transport your taste buds to the sunny coasts of East Africa. Paired with a unique Coriander & Coconut Chutney, this dish is the perfect blend of crunch, warmth, and zesty freshness, making it a must-have for your appetizer or snack collection.

ALSO READ: The Ultimate Guide to Senegalese Authentic Chicken Yassa: Recipe & Tips

Health Benefits

Zanzibari Pakoras are a delightful way to enjoy a healthy, plant-based dish that’s both vegan and gluten-free. The chickpea flour, rich in protein and fiber, helps keep you full and satisfied, while the carrots and broccoli add a nutritious punch of vitamins and minerals. The accompanying Coriander & Coconut Chutney brings not only a refreshing taste but also the benefits of antioxidants and healthy fats, making this dish as nourishing as it is delicious.

Zanzibari Pakoras w/ Coriander & Coconut Chutney

African Vibes Recipes

Zanzibari Pakoras are savory fritters made with chickpea flour, onions, broccoli, and carrots, infused with vibrant spices. This dish, influenced by Indian cuisine, is complemented by a unique Zanzibari twist—Coriander & Coconut Chutney. Perfect for vegans and those on a gluten-free diet, these pakoras are a crowd-pleaser.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizers, Snacks

Cuisine East African Cuisine

Servings 8

Equipment

• Large mixing bowl
• Deep pan or wok for frying
• Ice cream scoop spoon, or your hand for shaping
• Paper Towels
• Blender for chutney
• Slotted spoon

Ingredients

  

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• 2 cup chickpea flour
• 1 cup water
• Half a handful of Coriander
• 2 tsp Turmeric
• 1 tsp Salt
• 2 Onions
• 350g Broccoli
• 3 Carrots

Coriander & Coconut Chutney

• Handful (large bunch) Fresh Coriander
• 3 Fresh Lemons
• Good pinch of Salt
• 250 g Desiccated Coconut
• 100ml – 200ml of Boiling Water

Instructions

 

Prepare the Pakora Batter:

• In a large mixing bowl, combine the chickpea flour, turmeric, salt, chopped onions, broccoli, carrots, and coriander.

  Gradually add water while mixing, aiming for a thick but slightly runny paste. Add more water if necessary to achieve the desired consistency.

Fry the Pakoras:

• Heat at least 1 liter of oil in a deep pan or wok over medium heat.

  Using an ice cream scoop, spoon, or your hands, drop portions of the batter into the hot oil.

  Fry the pakoras until they turn golden brown, about 3-4 minutes per side.

  Use a slotted spoon to remove the pakoras and place them on paper towels to absorb excess oil.

Make the Coriander & Coconut Chutney:

• In a blender, combine the fresh coriander, lemon juice, desiccated coconut, and salt.

  Add 100-200ml of boiling water to the blender, depending on the desired consistency.

  Blitz until the mixture is smooth.

Serve:

• Serve the pakoras warm with a side of the Coriander & Coconut Chutney.

  Enjoy this flavorful and crispy treat as an appetizer or snack.

Notes

Recipe Tips:

• Frying: Ensure the oil is hot enough to avoid soggy pakoras; they should sizzle upon contact.
• Consistency: The batter should be thick enough to hold together but not too dense.
• Storage: Store leftover pakoras in the fridge for up to 3 days or freeze them for longer storage. Reheat in the oven or air fryer for best results.

Keyword Zanzibari Pakoras

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Whether you’re hosting a gathering or simply craving a flavorful snack, these Zanzibari Pakoras with Coriander & Coconut Chutney are sure to impress. Their crispy texture and the refreshing chutney make them a crowd-pleaser that will leave everyone asking for more. Enjoy this taste of Zanzibar, and let it add a touch of exotic flair to your culinary repertoire!