Leek Pakoras

Serves: 6
Cooks in: 30 minutes
Difficulty: 5/10
Gluten free

a recipe I made in collaboration with cobra, check out my instagram reel here to see me making them.


2 large Leeks, sliced finely

3 Cloves Garlic, minced

Thumb-sized Piece Ginger, minced

1 tbs Garam Masala

1 tsp Ground Turmeric

1 tsp Ground Cumin 

1 Green Chilli, cut fine

Handful of Fresh Coriander, roughly chopped

3-4 tbs of Gram (chickpea) flour

3-4 tbs of Water

1 tsp Sea Salt



750ml/3 cups Vegetable oil, for frying



bunch mint, leaves picked

bunch coriander, chopped

1 green chilli, chopped

thumb-sized piece ginger, chopped

pinch ground cumin

1 lemon, juiced


Add all the pakora ingredients to a mixing bowl & stir well until the mix slightly comes together & is sticky.

Add the oil to a saucepan & place over a medium heat & when the oil is hot, pick up a few tablespoons of the leek mixture at a time and carefully place them into the oil. Fry for 4-5 minutes, or until crisp & golden.

When cooked remove them from the oil with a spider & transfer to a plate lined with kitchen paper. Season with salt & black onion seeds (optional).

To make the chutney, chop all the herbs super fine, then mix them in the bowl with the lemon juice, chilli, cumin & a pinch of salt.

Serve right away.

Please be careful when frying, don’t over-fill the pan & for an oil free version, simple place them until a hot oven until crisp instead of frying.