• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Vegetarian

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Sweet Potato Pakoras

    Jump to Recipe

    If you love spice, crunch and a little sweetness then you'll be in heaven with these sweet potato pakoras.

    Pakoras are an Indian snack food that you're probably already familiar with and tend to come in two main forms.

    Either the featured ingredient is

    • cut into chunks or slices, then battered and fried, as in this sweet potato pakora recipe, or
    • grated/shredded and combined with the batter before frying (as in my cabbage pakoras recipe).

    Both approaches are delicious and neither is more correct than the other, although certain ingredients will be more traditionally cooked one way over the other.

    If you're not too worried about being 100% authentic, the decision as to which way to make your pakora will usually depend on how the vegetable behaves (eg will it grate, is it very wet) and whether it will cook through adequately if cooked as a slice/chunk.

    For all my pakora, I use a batter that is made primarily from garam flour, also known as besan. Gram flour is the traditional flour used for pakora and is made by finely grinding dried chickpeas (also known as garbanzo beans). You could use wheat flour, but you wouldn't get quite the same result. Gram flour also has the benefit of being naturally gluten free.

    For my batter, I also use a little rice flour. This isn't called for in every traditional pakora recipe, but I find it helps with the behaviour of the batter and how it adheres, as well as the lightness of the final product.

    For flavouring the batter, there is variation again. Your choices might depend on what you feel best complements the key ingredients. I flavour my batter with chilli, coriander and cumin - enough to add flavour without overpowering the hero ingredient.

    Making the pakora simply involves combining the dry ingredients and that adding water to give a thick batter, then adding the veggies, coating and deep frying. I find it a really enjoyable process and love to put the radio on as I fry up a batch to enjoy together as a family.

    Here's my recipe for sweet potato pakora.

    Ingredients

    • 125 g (4.4 oz) chickpea flour
    • 25 g (0.9 oz) rice flour
    • 1/2 tsp (0.5 tsp) salt
    • 1/4 tsp (0.3 tsp) freshly ground black pepper
    • 1/2 tsp (0.5 tsp) chili powder
    • 1/4 tsp (0.3 tsp) ground coriander
    • 1/2 tsp (0.5 tsp) turmeric powder
    • 1/2 tsp (0.5 tsp) cumin
    • 1/2 red chili finely chopped
    • 2 medium sweet potatoes peeled and cut into 1-1.5cm (½ inch) slices
    • vegetable oil to fry

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Whisk
    • Deep fat fryer or suitable high-sided saucepan
    • Slotted spoon
    • Kitchen paper

    Instructions

    Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl.

    Whisk together.

    Measure 175ml (3/4 US cups) of water a little at a time, whisking until you have a thick, pancake-like batter - you might not need all of the water.

    Leave to rest for 10 minutes.

    Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.

    Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.

    Put a few pieces of sweet potato into the batter and turn so that they are well coated.

    Don’t dip all of them at once as you’ll overcrowd the pan.

    Aim for 4-6 pieces at a time.

    Lower the coated pieces into the oil slowly so that they don’t drop straight to the bottom and stick.

    Fry for 6 minutes until crisp and golden, turning gently as needed.

    Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.

    If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.

    Enjoy!

    Print this Sweet Potato Pakoras recipe

    Print Recipe
    5 from 1 vote

    Sweet Potato Pakoras Recipe

    If you love spice, crunch and a little sweetness then you'll be in heaven with these sweet potato pakoras.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Side Dish, Spicy
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 portions
    Author: Emily Leary

    Ingredients

    • 125 g (4.4 oz) chickpea flour
    • 25 g (0.9 oz) rice flour
    • 1/2 tsp (0.5 tsp) salt
    • 1/4 tsp (0.3 tsp) freshly ground black pepper
    • 1/2 tsp (0.5 tsp) chili powder
    • 1/4 tsp (0.3 tsp) ground coriander
    • 1/2 tsp (0.5 tsp) turmeric powder
    • 1/2 tsp (0.5 tsp) cumin
    • 1/2 red chili finely chopped
    • 2 medium sweet potatoes peeled and cut into 1-1.5cm (½ inch) slices
    • vegetable oil to fry

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Whisk
    • Deep fat fryer or suitable high-sided saucepan
    • Slotted spoon
    • Kitchen paper

    Instructions

    • Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl and whisk together.
    • Measure 175ml (3/4 US cups) of water a little at a time, whisking until you have a thick, pancake-like batter - you might not need all of the water. Leave to rest for 10 minutes.
    • Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
    • Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
    • Put a few pieces of sweet potato into the batter and turn so that they are well coated. Don’t dip all of them at once as you’ll overcrowd the pan. Aim for 4-6 pieces at a time.
    • Lower the coated pieces into the oil slowly so that they don’t drop straight to the bottom and stick.
    • Fry for 6 minutes until crisp and golden, turning gently as needed.
    • Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
    • If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.

    Video

    Notes

    If you are serving for a gluten free diet, be sure to check the labels carefully.

    Nutrition

    Calories: 487kcal | Carbohydrates: 47g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 378mg | Potassium: 687mg | Fiber: 7g | Sugar: 8g | Vitamin A: 16176IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this Sweet Potato Pakoras recipe

    More pakora recipes to try

    Mushroom Pakoras Recipe
    These mushroom pakoras are little bites of heaven. Crisp on the outside, juicy on the inside and with just the right amount of spice.
    Get the recipe
    Beetroot Pakoras Recipe
    These vibrant beetroot pakoras are crisp on the outside, tender and yielding in the centre and so perfectly spiced, you're sure to want more than one!
    Get the recipe
    Cauliflower Pakoras Recipe
    These cauliflower pakoras make for a dreamy snack. The cauliflower is tender, surrounded by a spiced batter that's soft on the inside, light and crisp on the outside.
    Get the recipe
    Aubergine Pakoras Recipe
    These aubergine pakoras are perfect. A crisp, spiced batter conceals soft, slippery aubergine within. Each bite of this fried snack is dreamy!
    Get the recipe
    Cabbage Pakoras Recipe
    These cabbage pakoras are packed with flavour and beautifully soft and light inside with a crisp, spiced batter.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Halloumi Couscous
    Mint Aero Brownies »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.