Crispy Leeks Pakora
Monsoon must have
Prep Time
Cook Time
Prep Time
Cook Time
For the batter
for the leeks
to fry
to serve
  1. Wash clean and thinly slice the green and the white portions of the leeks to obtain a cup of leeks. Set aside.
  2. In a mixing bowl add the chickpea flour, rice flour, salt, chilli powder, hing and salt and mix well. Add a little water at a time and mix together to create a lump less batter
  3. Add the sliced leeks into the batter and mix well. the batter is now in a honey consistency, not pouring.
  4. Heat oil to moderately high in a wok ( try and use less oil at a time so you dont recycle the oil)
  5. drop spoon fulls of the batter into the hot oil.
  6. Deep fry on one side, flip over and fry the other side too.
  7. When golden brown and the bubbles around each spoonful of batter have reduced considerably, the pakoras are ready.
  8. Remove on adsorbent paper
  9. Serve hot with green chutney and chai
Recipe Notes


Baked leeks pakora

Preheat the oven to 180 (not fanforced).

The baked pakoras need a bit less runny batter, so reduce the water to form a thick batter( about half cup water) based on the ingredients given above.

Add a tbsp of oil to this batter and then add the leeks. This gives a crispy pakora.

Spray a sheet pan with oil, drop spoonful batter on the sheet pan with enough spreading space between.

Bake for about 10 minutes and brush them with a bit of oil.

Bake them again for about 10 more minutes and they are ready to serve.