Name: Zanzibari Pakoras w/ Coriander & Coconut Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cup chickpea flour; 1 cup water; Half a handful of Coriander; 2 tsp Turmeric; 1 tsp Salt; 2 Onions; 350g Broccoli; 3 Carrots; Handful (large bunch) Fresh Coriander; 3 Fresh Lemons; Good pinch of Salt; 250 g Desiccated Coconut; 100ml - 200ml of Boiling Water

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

Cook Time 15

Total Time 25

Course Appetizers, Snacks

Cuisine East African Cuisine

Servings

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

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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