Hot Carrot & Coriander Pakora Recipe


Serves 4 to 6

  • 1 cup (128g/4.5oz) gram flour

  • ¼ cup (32g/1.13oz) rice flour or corn flour

  • ½ to 1 tsp red chilli powder (adjust according to desired heat)

  • 1 tsp garam masala

  • 1 tbsp coriander powder

  • 1 tbsp cumin powder

  • ¼ tsp bicarbonate of soda

  • 1 tsp salt

  • 150g spinach, cut into thin strips

  • 2 medium onions, finely sliced

  • 1 – 2 green chillies, finely sliced (optional)

  • ½ cup (120g/125ml) The Cherry Tree Hot Carrot & Coriander Chutney

  • ½ cup (120g/125ml) cold water

  • Vegetable oil, for frying


  • Mix the two flours with the spices, bicarbonate of soda and salt.

  • Add the prepared spinach, onions and chillies (if using) and toss in the mixture.

  • Add The Cherry Tree Hot Carrot & Coriander Chutney and mix thoroughly, get your hands in there, mixing well.

  • Slowly add the water, mixing until the batter starts to just hold together.

  • Heat oil to 180°C in a deep pan, enough to cover the Pakoras. Take approximately 1 tbsp of the Pakora batter, flatten slightly and drop into the oil.

  • Fry for approximately 4 – 6 minutes until golden and crispy. Repeat, frying in batches.

  • Drain on kitchen paper.

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