Love Yoga Crew’s Pakora Recipe (AKA Kapora)

My partner Stephanie runs a yoga class, and this is the recipe she serves at her socials. It’s too good not to share.

This dish is actually called Kapora, not pakora. One time, in the 90s Stephanie and her mum had a little too much drink in an Indian restaurant and asked for kapora. It became one of those family private jokes where they asked for kapora every time they wanted pakora. That’s not the funny bit, though.

Stephanie and I went for an Indian meal recently. She was telling me about her pakora/kapora private family joke. I’d also had a little too much to drink so I asked for mushroom kapora. The waiter, responded “yes sir mushroom kapora”. That’s actually not that funny or interesting now I’ve written it down. I guess you had to be there.

Anyway, here her recipe is. Enjoy. If you want to check out Strathaven’s most friendliest, accessible and understanding yoga classes, visit loveyogacrew.com. Stephanie will be serving this kapora/pakora at her monthly social.

Ingredients

• 200g gram flour
• 1 green chilli, chopped
• 1 tsp chilli powder
• 1 tsp garam masala
• 2 tsp ground coriander
• 2 tsp turmeric
• 1 tsp chilli flakes (optional)
• 2 medium potatoes, grated
• 2 large carrots, grated
• 1 large onion, finely chopped
• 40g kale, chopped
• 40g cabbage, finely chopped
• Vegetable oil (for frying)
• Hot sauce, chutney, or pink sauce (for serving)

Method

1. Make the batter: Mix the gram flour with the spices. Slowly add 150ml of water while stirring to form a smooth batter. (Tip: It’s best to let it settle for an hour, but you can use it straight away).
2. Combine: In a large bowl, mix all the vegetables together. Add the batter a little at a time. You want the vegetables coated, but not swimming in liquid.
3. Heat the oil: Fill a deep pan about a third full with vegetable oil and heat. To test the temperature, drop a tiny drip of batter in. If it sizzles immediately, you are ready to go.
4. Fry: Take a handful of the mix and loosely form a ball. Use a spoon to carefully lower it into the hot oil. Fry for 3–4 minutes until golden and crispy, turning halfway through with tongs.
5. Check: Taste the first one to check the texture. If it’s too thick, add a splash of water to your batter. If it’s too wet, add a sprinkle more flour.
6. Finish: Fry the rest in batches—don’t overcrowd the pan! Drain on kitchen paper and serve immediately.