Somerset Curry Club's December recipe: Gluten-free bhajis

FOR the second in our recipe series from Somerset Curry Club, the seasoned experts in Indian cuisine present gluten-free bhajis or pakoras...

PAKORAS or BHAJIS: A gluten-free recipe (Serves 2-3)


Besan /chickpea flour (gluten free): 1 cup

Freshly-ground coriander seeds: 1 teaspoon

Freshly-made Garam masala: 1 teaspoon

Rice flour: 6 tablespoons (optional to use gluten-free rice flour)

Pinch of baking powder optional to use gluten-free baking powder

1 inch ginger piece: grated or crushed

Yoghurt: 5 tablespoons

3-4 flakes garlic: crushed

Ginger and garlic paste: 2 tablespoons

1/3 cup water: approx

Turmeric: 1/2 teaspoon

Rapeseedoil /sunflower oil: To deep fry

Salt according to taste

Dried mango powder (Amchur powder): 1 teaspoon

Red chilli powder (according to taste)


1. Peel and thinly slice Onions/Potatoes/Paneer/ Aubergine.

2. To prepare batter, peel and wash ginger and garlic and grind together to make a paste. Mix gram flour with this paste, red chilli powder, turmeric powder, coriander powder, garam masala, baking powder, yoghurt, and salt. Add sufficient water and whisk well to make a batter of coating consistency. Rest the batter for 10 minutes.

3. Heat sufficient Oil. Dip the veggie/paneer pieces into the batter and deep fry till they are crisp and golden brown. Drain onto an absorbent paper.

4. Sprinkle Dry Mango powder.

5. Serve Hot with Coriander and Mint chutney.


Then, to accompany...



Fresh coriander leaves: 1/2 cup

Fresh pomegranate pearls: 1/2 cup

Fresh mint leaves: 1/2 cup

Green chillies: 3

Dried pomegranate seeds /pomegranate powder (Anardana powder): 2 tablespoons

Lemon juice: 1/2 tablespoon

Salt according to taste

Yoghurt: 5 tablespoons


1. Grind together the coriander leaves, mint leaves, green chillies, lemon juice, salt, dried pomegranate seeds and yoghurt in a mixer till smooth.

2. Garnish with fresh pomegranate pearls. Cool and serve.


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