For the Potato Mixture:

For the Batter:


  1. For the Potato Mixture:

    • Boil the potatoes until tender, drain and allow to steam off and cool.
    • Heat the oil in a pan and temper the mustard seeds and yellow lentils. Add the curry leaves, red chilli and KNORR Patak’s Korma Paste and cook for 5 minutes. Add the water and allow to reduce until fully evaporated.
    • Add the potatoes and lightly crush whilst mixing through all the spices.
    • Remove from the heat, season to taste and mix through the cornflour. Allow to cool.
    • Shape into 30 puck shaped pieces (accounting for 3 per person).
  2. For the Batter:

    • Mix the salt, spices, gram flour and cornflour together. Whisk in the water and then the KNORR Patak’sTikka MasalaPaste and KNORR Professional Ginger Paste until a smooth batter is achieved.
  3. To Cook:

    • Preheat a deep fat fryer to 160c.
    • Coat each pakora in the batter shaking off any excess and gently place in the fryer. Cook for 5-6 minutes until golden, set aside on kitchen paper or a wire rack.
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