Crispy Leek Pakoras w/ Coconut Herb Chutney

The beauty of these pakoras is that they can pretty much be made with any of your favourite veggies – they are so crispy, fluffy and delicious. Leeks work wonderfully, as when they cook, they turn lovely and sweet. You can swap them out for grated squash, cauliflower, spinach or potatoes.

Made too many? These freeze really well - lie on a baking tray and place in the freezer for 15 mins before popping in a reusable bag. To reheat, simply heat in the oven for 15-20 minutes until crispy. This recipe yields approx. 20 pakoras.

Storm Ashdown @whatstormeats

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 6



2 Leeks

1 Onion (sliced)

30 g Coriander

30 g Ginger

2 Garlic cloves

250 g Gram (chickpea) flour (just use plain if you can’t get hold of it!)

100 g Plain flour

1 tsp Garam masala

1 tsp Ground cumin

1 tsp Ground turmeric


½ Red chilli

250 ml Water (approx.)

Coconut herb chutney

100 g Yoghurt (of choice)

20 g coconut cream

20 Mint

20 g Coriander

1 Garlic clove

1 small Chilli

10 ml Lemon juice

10 ml Olive oil



  1. Thinly slice the entirety of the leeks into rounds. Then thinly slice your onions, garlic, ginger and chilli.
  2. In a large mixing bowl, add both the flours, spices, salt and mix in enough water for it to be a thick batter. Whisk vigorously to get rid of any lumps and to form a light airy batter. 
  3. Add in the chopped veggies and torn fresh coriander, and mix until all incorporated.
  4. In a shallow pan, add about an inch worth of neutral oil (such as rapeseed) and heat until it reaches 180 degrees.
  5. Spoon the mixture into the oil in batches, flipping ensuring that both sides are golden and cooked through. Pop in the oven on a low heat to keep warm.
  6. In a bowl, add the herbs, ginger, garlic, chilli, lemon juice and olive oil – and blitz. Add yoghurt and the coconut cream. Mix well and season.
A plate of crispy leek pakoras surrounding a bowl of coconut herb chutney.