Vegetable peel pakoras

50 minutes


  • 250g of vegetable peel, a mix of anything from potato, carrot and parsnip to sweet potato and pea pods, finely chopped
  • 1 onion, finely chopped
  • 1 inch piece ginger, finely chopped
  • 1/2 lemon, juiced
  • 1 tsp fine sea salt
  • 1/2 tsp dried chilli flakes, or 2–3 birds eye chillies, finely chopped
  • 1 tsp cumin seeds
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 100g of gram flour
  • sunflower oil, for frying
  • flaky sea salt
  • coriander leaves, finely chopped


Put the onion and vegetable peelings in a large bowl. Squeeze over the lemon juice and scatter over the ginger, spices and salt and thoroughly toss together
Sift the gram flour over the top and toss together, then leave to stand for 15 minutes before stirring again. The vegetables should have released enough of their liquid to ensure the aromatic gram flour clings to them, but you can add a splash of water if needed
Heat 3 inches of sunflower oil in a heavy-based saucepan until it reaches 180°C or until a small piece of bread sizzles when dropped into the oil
Working in batches, carefully lower tablespoons of the mixture into the hot oil and fry for about 5–6 minutes, turning them over halfway through cooking, or until the pakoras are crisp and a deep golden colour
Remove from the pan using a slotted spoon and drain on kitchen paper. Sprinkle with flaky sea salt and coriander before serving