Indian Chickpea Fritters with Coconut Chutney

Indian Chickpea Fritters with Coconut Chutney recipe
Crowd pleaser

A variation of the Indian snack called "pakora," these little numbers are fried to crispy perfection and pair beautifully with the light, creamy dipping sauce.

Preparation time Prep: 25 mins
cook time cook: 20 mins
Skill level Totally Doable

You will need:

Green Coconut “Chutney”
  • 1 bunch coriander, leaves picked, washed and chopped
  • ⅔ cup coconut yoghurt
  • 1 clove garlic, minced
  • 1 hot green chilli, finely diced
  • 2 teaspoons lemon juice
  • 1 tablespoon toasted shredded coconut
  • 1 ½ cups besan flour (chickpea flour)
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • 1 cup water
  • 1 small sweet potato (about 1 ½ cups), grated
  • ½ red onion, thinly sliced
  • ½ cup cooked chickpeas, slightly smashed
  • 1 cup coriander leaves, roughly chopped
  • 1 clove garlic, finely minced
  • 1 small red chilli, finely diced
  • Peanut or vegetable oil, to fry
Recipe: Deb Kaloper
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Place the coriander, yoghurt, garlic, chilli and lemon juice in a bowl and combine. Keep chilled and top with toasted shredded coconut just before serving.
  • 2For the fritters, combine the besan flour, cumin, garam masala and salt; mix together, then add the water and stir to combine. Add the remaining ingredients and set aside for 5-10 minutes to thicken slightly.
  • 3Meanwhile, pour the oil into a large heavy based pan, about 1 cm deep, and heat.
  • 4Measure out a large tablespoon of the batter and carefully lower into the hot oil. Add a few more spoonfuls to the pan, taking care to not overcrowd, and shallow fry for 5-6 minutes, until crispy and golden brown. Remove with a slotted spoon onto a cooling rack and season well with salt. Continue until all the batter has been used. Serve immediately while hot with the green coconut chutney.

Tip: Serve with lime or lemon wedges and a crisp green salad.

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