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Serves
US | Metric
Ingredients
  • 100 g pumpkin, grated
  • 1 medium onion, sliced thinly
  • 2 sprigs curry leaves
  • 4 tbsps gram flour
  • 2 tbsps rice flour
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp sea salt
  • 50 ml water
  • 300 ml vegetable oil for deep frying
Pumpkin Pakoras Pumpkin Pakoras
Pumpkin Pakoras

I love onion bhajis, almost without fail I will order them if I am having an Indian takeaway. I have also discovered Alexa loves pakoras, given she doesn’t touch much vegetables I have to come up with a plan. Halloween is looming and I wanted to use the scraps from the pumpkin carving competition Andrew and I have every year. So I decided to combine the need to add vegetables to Alexa’s diet and the love for bhajis and pakoras. This is the result, crispy and fragrant pumpkin pakoras. It is not hot spicy but with enough spicing to add flavor to compliment the sweetness of the pumpkin and onions.

Prep 10 minutes
Total 15 minutes
  • Mix the ingredients in a bowl. Incorporate well so that the flour mixture coat the vegetables
  • Heat oil in small saucepan. It needs to be a deeper pan so that the batter is immersed in oil when frying. To test if the oil is ready, put a bit of mixture in the pan. If it sizzles vigorously then oil is ready.
  • Put a small dollop of vegetable mixture and fry until golden brown. Drain them on some kitchen towel and serve. Best eaten hot but it is equally delicious at room temperature.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Pumpkin Pakoras

I love onion bhajis, almost without fail I will order them if I am having an Indian takeaway. I have also discovered Alexa loves pakoras, given she doesn’t touch much vegetables I have to come up with a plan. Halloween is looming and I wanted to use the scraps from the pumpkin carving competition Andrew and I have every year. So I decided to combine the need to add vegetables to Alexa’s diet and the love for bhajis and pakoras. This is the result, crispy and fragrant pumpkin pakoras. It is not hot spicy but with enough spicing to add flavor to compliment the sweetness of the pumpkin and onions.

favorite
print
rate
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 100 g pumpkin, grated
  • 1 medium onion, sliced thinly
  • 2 sprigs curry leaves
  • 4 tbsps gram flour
  • 2 tbsps rice flour
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp sea salt
  • 50 ml water
  • 300 ml vegetable oil for deep frying

  • Mix the ingredients in a bowl. Incorporate well so that the flour mixture coat the vegetables
  • Heat oil in small saucepan. It needs to be a deeper pan so that the batter is immersed in oil when frying. To test if the oil is ready, put a bit of mixture in the pan. If it sizzles vigorously then oil is ready.
  • Put a small dollop of vegetable mixture and fry until golden brown. Drain them on some kitchen towel and serve. Best eaten hot but it is equally delicious at room temperature.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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