Green-bean pakoras with aubergine pickle

These fantastic green-bean pakora pancakes are great as a New Year nibble, especially if you fancy a curry for your last meal of 2020… Why not!!!!?

Green-bean Pakora

Green-bean pakoras with aubergine pickle

These canapes are great for a new year nibble!

Course canape, Side Dish, Snack
Cuisine Indian
Keyword canape, pakora, snacks
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24


  • 300 g Waitrose & Partners Fine Green Beans, stalk ends trimmed, chopped into thirds
  • 1 pack Cooks’ Ingredients Curry Leaves, leaves torn
  • tsp curry powder
  • 1 Thai red chilli shredded
  • 2 echalion shallots, halved, thinly sliced
  • 150 g gram flour
  • ½ tsp salt
  • vegetable or sunflower oil for frying
  • Coconut yoghurt or regular yoghurt to serve
  • aubergine pickle, to serve


  1. Steam the beans for 5 minutes until just tender, then cool under cold water and drain well. Put the beans, curry leaves, curry powder, chilli, shallots and gram flour into a large bowl. Season with the salt, add 150ml cold water and mix to coat the vegetables in a thick, sticky batter.

  2. Put a 5mm depth of oil into a frying pan; set over a medium heat (it will be hot enough when a little of the batter sizzles on contact). Fry heaped tablespoons of the pakora mix, cooking 5 or 6 per batch. They will need 2 minutes on the first side to firm up and crisp. Then carefully turn and cook for 2 minutes more, until golden all over. Drain on kitchen paper on a baking tray, then keep warm in a low oven.

  3. When ready to serve, set the pakoras on a serving plate, with the yogurt alternative and pickle in small bowls. Dollop a little yogurt alternative onto a pakora, followed by some pickle, and eat straightaway.

  4. TIP: These canapés also work brilliantly alongside curries. Fry larger pakoras for about 3 minutes on each side.