Anoushe’s Celeriac and Kale Pakoras with Coriander Chutney

Anoushe’s Celeriac and Kale Pakoras with Coriander Chutney

Rajah Spices – Celeriac, carrot and kale pakoras recipe with coriander chutney. Why not try Anoushe’s British veg pakoras, with this spicy chutney?


4-6 people

Prep Time

20 mins

Cook Time

15 mins


For the pakoras:

  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp turmeric
  • 2 cloves of garlic (minced)
  • 2cm fresh ginger (minced)
  • 1 green chilli (finely sliced)
  • 400ml aquafaba (chickpea water)
  • A pinch of salt
  • 8 tbsp plain or gram flour plus a tbsp for dusting
  • 3 handfuls of kale (finely shredded)
  • 3 carrots (grated)
  • 1 celeriac (peeled & grated) ~750g
  • 4 shallots (finely sliced)
  • Sunflower or veg oil for cooking

For the coriander chutney:

  • 100g coriander leaves and stalks
  • 3 green Birdseye chillies
  • 1 clove of garlic (minced)
  • 1 onion (quartered)
  • 1 lemon
  • 2 tsp olive oil
  • Salt to taste


For the pakoras:

These can be shallow or deep fried depending upon your preference. For best results, try using a Kadai 1/3 full with oil over a medium heat.

  1. In a heavy gauge frying pan, toast the cumin and nigella seeds on a gentle heat.
  2. In a mixing bowl, combine the garam masala, paprika, turmeric, and salt with the toasted seeds, chilli, ginger, and garlic. Then stir in the flour and aquafaba to make a fragrant batter.
  3. Pat the grated veg dry with a clean tea towel. Take two mixing bowls: in one, place the kale and carrot; in the other, the celeriac and shallots.
  4. Divide the batter equally into each of the veggie combos, and mix in gently – coating them evenly.
  5. Using a tablespoon, scoop the batter-covered veg from each bowl, forming around 16 equal sized pakoras. Gently pat them and dust with a bit of flour.
  6. Heat the oil in a pan. Using a metal slotted spoon, lower in the pakoras and fry four at a time until golden and cooked through. Place on a baking tray and keep warm until cooked through, ready to serve with chutney. Garnish with paprika & coriander.

For the coriander chutney:

  1. Blitz the coriander, chilli, onion, and garlic in a food processor or with a handheld blender.
  2. Add the lemon and salt to taste, stirring in with the oil. Serve with Pakoras and enjoy!