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Home Indian Recipes

Pakora (Indian Vegetable Fritters)

By:Nagi
Published:31 May '21Updated:9 Aug '21
108 Comments
Recipe v Video v Dozer v

To make vegetable fritters irresistible … make Pakora!! These are Indian vegetable patties, spiced and fried until golden and crispy. They can be made with virtually any vegetable, so use this pakora recipe as a springboard to do your own variations.

Serve pakora as a starter for an Indian meal, a light meal, or pass them around as canapés at your next gathering. They’re gluten free and vegan so everybody can enjoy them!

Tray of freshly cooked Pakora ready to be served

Pakora: Indian Vegetable Fritters

This is street food, the Indian way! Sold as snacks on the streets of India and as popular appetisers in Indian restaurants elsewhere, pakora are crispy, bite-size vegetable fritters. They’re loaded with gorgeous Indian spices before being fried until crunchy.

These little nuggets are dangerously easy to eat, the sort of food you just keep popping into your mouth, one after the other, until you suddenly realise the plate is half empty and you look around to find someone to accuse – Who ate all the pakoras??!!!

Ssshhh!!! I will never tell – if you don’t!

Cone of Pakora for snacking
  • Dipping Pakora in Yogurt Mint Sauce
    Dipping pakora into Minted Yogurt Sauce
  • Close up photo showing the inside of Pakora
    Inside of Pakora

What goes in Pakora

Pakoras can be made with almost any vegetable that is suitable for cooking in fritter form. I’ve opted to use onion, potato and cauliflower, but there’s an extensive list below of other vegetables that can be used along with how to chop them.

Ingredients in Pakora
  • Chickpea flour – Also known as gram flour and besan, it is made from dried chickpeas and is a staple in Indian and Subcontinental cooking. Nowadays it’s sold at large grocery stores in Australia. The flavour is nutty and it’s denser than normal flour with better nutritional qualities (lower carb and higher in protein);

  • Fenugreek powder – A common Indian / Subcontinental spice, it oddly enough kind of smells like maple syrup. However it tastes nothing like it, and has a pungent and mysterious flavour. It’s available at stores that carry a decent range of spices. I found it at Harris Farms (Australia). Also, of course, at Indian grocery stores!

    Best sub: Garam masala or a generic curry powder. (These are not the same at all, but the extra flavour will compensate);

  • Chilli powder – This is pure ground chillies, not to be confused with US ‘chili powder’ which is a spice mix.

    Substitute: cayenne pepper. Feel free to reduce chilli powder if you’re concerned about spiciness. Start conservatively and cook a test pakora. Taste, and if you want more add more chilli into the batter;

  • Turmeric powder – Adds a beautifully warm, golden colour to the pakora;

  • Cumin, coriander and fresh ginger – Staple spices / aromatics in Indian cooking;

  • Fresh chilli – For their fruity flavour and a little warmth. I’m using large cayenne peppers here which are not that spicy, but rather add a warm hum to the pakoras. Generally the rule is the larger the chilli, the less spicy they are. Feel free to omit or reduce to your taste;

  • Potatoes – Any all-rounder or starchy potatoes work. AU: Sebago, US: russet, UK: King Edward or Maris Piper. Waxy potatoes will work ok too for this recipe;

  • Onion – These add great sweet, savoury flavour to the fritters so I really do recommend keeping onions in;

  • Cauliflower – When finely chopped as called for in this recipe, it adds lovely texture to fritters as well as acting like a sponge that absorbs the spices in the pakora batter; and

  • Coriander/cilantro – For a nice hint of freshness and colour in the pakoras. However, in this recipe it is not a key flavour so it can be omitted or substituted with finely chopped green onions, parsley or chives.

  • Pakora batter made, ready to be cooked
    Pakora batter
  • Frying Pakora in oil
    Frying pakoras (no fry option also provided!)

Other vegetables to use for Pakoras

A nice thing about Pakoras are their versatility. While I’ve used cauliflower, potato and onion, you can use other vegetables, as long as they’re finely chopped or grated. Use 6 cups in total:

  • Carrots – finely julienned or grated

  • Broccoli, broccolini – chop finely into rice size

  • Green beans, asparagus – finely spice or julienne

  • Zucchini – grate and squeeze out excess liquid

  • Spinach, cabbage and similar – julienne then grab handfuls and squeeze out excess liquid

  • Capsicum / bell peppers – finely slice into 2.5cm (1″) pieces

  • Parsnip, celeriac and other root vegetables – grate like potato

  • Peas and corn kernels – use as-is

  • Not recommended (or requires extra prep steps): eggplant, pumpkin, celery, fennel, cucumber, tomatoes


How to make Pakoras

Part 1: Preparing the vegetables

How to make Pakora
  1. Vegetables for pakoras are typically either finely chopped, grated or julienned so they are suitable to form into little patties and cook quickly. I always ensure that there’s at least one vegetable grated or julienned so you get scraggly bits that stick out and become extra crispy!

    Here’s how I prepared the fresh vegetables in these pakoras:

    Ginger: Finely minced using a microplane (best for maximum flavour extraction!)
    Cauliflower: Finely chopped into rice size pieces, as though preparing to make Cauliflower Rice (which, actually, is a good tip if you want to just buy ready-made – simply use raw cauliflower rice). You can also grate it using a standard box grater. Use a large bowl so the cauliflower bits don’t go everywhere. Otherwise use a food processor!
    Potato: Grated using a box grater; and
    Onion: Grated using a box grater. Yes, the onion juice squirting out will be torture and will make you cry (unless, like me, you’re protected with contact lenses). But it’s worth it, I promise!


Part 2: Pakora batter and frying

Pakoras are deep fried so you get the signature scraggly sticking out bits that become extra crunchy. However you can cook them like pan-fried fritters (like Zucchini Fritters, Corn Fritters etc) if you prefer not to deep fry. Of course, they won’t be quite the same but they’re still delicious!

How to make Pakoras
  1. Batter: Make the batter by mixing together the chickpea flour and dried spices with water. At this stage, the batter will seem very thick and paste-like but don’t worry. It actually thins out once the vegetables are added because the salt in the batter draws out water from the vegetables which thins the batter slightly;

  2. Add vegetables: Stir through the fresh vegetables;

  3. Finished batter: The batter should be quite thick, thick enough to drop balls of it into oil. If It seems too thin, add more chickpea flour;

  4. Form rough patties: Drop 1 1/2 to 2 tablespoons of batter roughly formed into a patty shape (~ 1.5cm / 0.6″ thick) into the oil. I use my hands (as is typical in India!) but you can also use 2 dessertspoons. I know it sounds counterintuitive, but I feel it’s safer to use my hands because I have more control and there is less risk of the batter accidentally dropping into the oil from a height, causing splashage.

    Remember, don’t crowd the pot! It will lower the oil temperature too much. I generally cook 4 at a time at the beginning to get into the groove of the timing, then up to 6 at a time;

  5. Fry 2 – 3 minutes until golden: Fry the pakoras for 2 to 3 minutes until they are a deep golden and crispy on the outside. They will easily cook through inside in this time;

  6. Drain pakora on paper towels and continue cooking the remainder. Keep cooked pakoras warm in a low oven (80°C / 175°F) on a rack set over a tray.

Tray of freshly cooked Pakora

Sauces for Pakora

Pakoras are typically served with a sauce which is fresh and cooling for a delicious contrast to the hot, spiced, fried Pakora.

I’ve got 2 to choose from today:

  1. Green Coriander, Mint and Lime Sauce: Fresh and zesty; or

  2. Minted Yogurt Sauce: Cooling and tangy.

You can’t go wrong with either of these, they both work brilliantly with Pakoras! I really just comes down to personal preference.

Coriander Mint Sauce for Pakora
Green Coriander Mint Lime Sauce for Pakoras
Dipping Pakora in Yogurt Mint Sauce
Mint Yogurt Sauce for Pakoras

When and what to serve with Pakoras

Pakoras are a standard starter you’ll find on the menu of every Indian restaurant here in Australia. So make these as the appetiser for a homemade Indian feast. Browse all Indian recipes here!

In India, Pakora are a common street snack sold by street vendors. In this vein, Pakoras would make a great option to pass around as a canapé. They are the perfect finger food size, and something a little different! Cook up a big batch then just pop them in the oven to crisp up just before serving. Fabulous! – Nagi x

PS. This recipe makes a lot – around 40 pakoras. I figure if we’re going to make them, let’s make it worth our while. Plus, they reheat terrifically in the oven and also freeze well. Once you have made a stash, you’ll be glad you did!


Watch how to make it

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Fresh cooked Pakora with Coriander Mint dipping sauce

Pakora (Indian Vegetable Fritters)

Author: Nagi
Prep: 20 mins
Cook: 20 mins
Appetiser, Light Meal, Starter
Indian
5 from 21 votes
Servings40
Tap or hover to scale
Print
Recipe video above. Vegetable fritters can be so bland and uninspiring … but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options.
Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!
Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.
No deep fry method – See Note 7 for shallow pan-fried version.

Ingredients

  • 2 1/4 cups chickpea flour (Note 1)
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fenugreek powder (Note 2)
  • 1/2 tsp chilli powder (pure chilli powder, Note 3)
  • 2 tsp salt (cooking/kosher salt)
  • 3/4 cups + 2 1/2 tbsp water
  • 1 1/2 cups onions , grated using standard box grater (~1 1/2 onions)
  • 2 cups potato (~1 large), peeled and grated using standard box grater (Note 4)
  • 2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate)
  • 2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)
  • 1 tbsp fresh ginger , finely grated
  • 2 tbsp coriander/cilantro leaves , finely chopped

For cooking:

  • 3 – 4 cups vegetable or canola oil (4cm / 1.5″ depth in pot)

Coriander Mint Sauce for Pakoras (Option 1):

  • 2 cups mint leaves
  • 1 cup coriander/cilantro leaves
  • 1/4 cup eschalot , sliced
  • 3 tbsp lime juice
  • 1 tsp caster sugar
  • 1/2 tsp cumin seeds
  • 1/2 tsp cooking/kosher salt
  • 2 ice cubes (loosens + keeps sauce green)

Minted Yogurt Sauce (Option 2):

  • 1 cup plain yoghurt
  • 1/2 cup mint leaves , packed
  • 1/4 tsp salt

Instructions

  • Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
  • Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
  • Preheat oven to 80°C/175°F – to keep cooked pakoras warm. Set a rack over a tray.
  • Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
  • Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
  • Fry pakoras: Fry 2 – 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
  • Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Coriander Mint Sauce OR Mint Yogurt Sauce:

  • Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth.

Recipe Notes:

Batch size – This makes quite a large batch. Around 40 pakoras! Figure we may as well make it worth our while. Leftovers resurrect well – see Storage note below.

1. Chickpea flour – Also known as gram flour, and besan, made from dried chickpeas. Staple in Indian cooking. Nowadays sold at large grocery stores in Australia. Using this instead of flour makes this a naturally gluten free recipe.
2. Fenugreek powder – Staple Indian spice, kind of smells like maple syrup. Available at stores that carry a decent range of spices. I found it at Harris Farms (Australia). Also, of course, at Indian grocery stores!
Best sub: Garam Masala or a generic curry powder. (No it’s not the same but the extra flavour will compensate).
3. Chilli Powder – This is pure ground chillies, not to be confused with US Chili Powder which is a spice mix. Sub cayenne pepper. Fee free to reduce chilli powder if you’re concerned about spiciness. You can cook a test one, taste, then add more chilli into the batter.
4. Potatoes – Any all rounder or starchy potatoes work best. Aus: Sebago, US: russet, UK: King Edward/Maris Piper. Waxy potatoes will work ok too.
5. Other Veg: Use 6 cups in total.
  • Carrots – finely julienned or grated
  • Broccoli, broccolini – chop finely into rice size
  • Green beans, asparagus – finely spice or julienne
  • Zucchini – grate and squeeze out excess liquid)
  • Spinach, cabbage and similar – julienne then grab handfuls and squeeze out excess liquid
  • Capsicum/bell peppers (finely slice into 2.5cm/1″ pieces)
  • Parsnip, celeriac and other root veg – grate like potato
  • Peas and corn – use whole
  • Not recommended (or requires extra prep steps) – eggplant, pumpkin, celery, fennel, cucumber, tomatoes
6. Oil hotness test if you don’t have a thermometer – drop bit of batter in, should start sizzling straight away.
7. No deep fry option – shallow fried: Just dollop batter into a skillet with about 1cm/ 0.2″ of preheated oil and cook on medium high until golden on each side (about 4 minutes). Won’t be the same as traditional pakoras because you don’t get the crunchy scraggly bits, but all the flavour is there! Don’t try to just pan fry in a little oil – we tried it and it doesn’t work (inside doesn’t cook through).
8. Storage – Keep leftovers in the fridge for up to 5 days, or freeze for 3 months in an airtight container. Reheat in a 180°C/350°F oven on a rack set over a tray for 12 to 15 minutes until hot and crispy.
9. Nutrition per Pakora, assuming 1/2 tsp oil is absorbed per Pakora. (Deep frying absorbs less oil than you think, as long as you properly drain on paper towels as it wicks excess oil away).

Nutrition Information:

Calories: 64cal (3%)Carbohydrates: 8g (3%)Protein: 2g (4%)Fat: 3g (5%)Saturated Fat: 1g (6%)Trans Fat: 1gSodium: 155mg (7%)Potassium: 157mg (4%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 136IU (3%)Vitamin C: 7mg (8%)Calcium: 15mg (2%)Iron: 1mg (6%)
Keywords: gluten free recipes, indian fritter, pakora, pakora recipe, vegetable fritter
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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108 Comments

  1. jen says

    June 1, 2021 at 2:08 am

    The fish on the picture with Dozer looks like tilapia ,and tilapia is St. Peter fish in biblical time .

    Reply
  2. Lesley Wee says

    June 1, 2021 at 1:43 am

    So fun!!
    Will defo try. I only have dried fenugreek leaves. Would that work?
    Im making your chicken adobo today using bone in chick thighs.
    Ive been regularly making your low cal creamy veggie soup.
    Domo Nagi. Good luck w your move!!
    Just bought Zojirushi hotpot pan. Will look on your mom’s site for nabe n sukiyaki😊

    Reply
    • Nagi says

      June 1, 2021 at 4:33 pm

      Hi Lesley, yes you can sub 1 tbsp of the leaves in place of powder here. I’m so glad you’re loving the recipes and hope you enjoy a great hotpot! N x

      Reply
  3. Irene says

    May 31, 2021 at 11:50 pm

    Clearly great minds think alike Nagi, lol.
    I have Chicken Pakora, a Glaswegian favourite, currently marinating in the fridge for dinner tonight. Living in Upstate NY, it’s in short supply..
    Looking forward to trying your veggie recipe – the other recipes I’ve found were more samosas than pakoras.

    Reply
    • Nagi says

      June 1, 2021 at 4:34 pm

      I hope you try them, I’d love to know what you think Irene! N x

      Reply
  4. Joseph says

    May 31, 2021 at 11:41 pm

    5 stars
    Its a DEAD fish. very interesting recipe will have to try “Good Eating ” Pino

    Reply
    • Nagi says

      June 1, 2021 at 4:33 pm

      It definitely is! N x

      Reply
  5. Emery C Megel says

    May 31, 2021 at 11:33 pm

    I have lots of leftover mashed potatoes – can I use them in place of uncooked?

    Reply
    • Nagi says

      June 1, 2021 at 4:35 pm

      Raw potatoes work better here sorry Emery, I’m thinking this might be a great use for them though! https://www.recipetineats.com/leftover-mashed-potato-cheese-bacon-cakes/ N x

      Reply
  6. Désirée says

    May 31, 2021 at 11:29 pm

    In France it’s ST.Pierre it’s said the mark on the side was left when Saint Peter picked it up.

    Reply
    • Joseph says

      May 31, 2021 at 11:45 pm

      5 stars
      AMEN

      Reply
    • Nagi says

      June 1, 2021 at 4:37 pm

      It’s more commonly known as John Dory here 🙂 N x

      Reply
  7. Barb says

    May 31, 2021 at 9:10 pm

    Wondering if the Pakora can be cooked an air fryer?

    Reply
    • Joseph says

      May 31, 2021 at 11:42 pm

      5 stars
      what do you think. ???? the word FRY. is the clue !!!!!

      Reply
      • Anjelykuh says

        June 1, 2021 at 12:33 am

        No need to be sarcastic THIS IS NOT THE PAGE FOR IT!!! Ms. Nagi would not appreciate you responding like this to her followers its very rude and disrespectful not only to her follower as well as to Ms. Nagi!!! Fried Chicken has the word FRIED and yet it can be done in AIR FRYER!!! You could have simply answered her nicely just like Ms. Nagi always responds NICE & RESPECTFUL!!!

        Reply
      • Christopher says

        June 1, 2021 at 2:27 pm

        5 stars
        Sorry, bud, good try to be helpful! But really it seems best not to try to teach people to think for themselves. They get all agro and revert to attack mode. Shine on!

        Reply
    • Isabella Vincent says

      June 1, 2021 at 3:49 pm

      I am wondering this too!

      Reply
    • Nagi says

      June 1, 2021 at 4:38 pm

      No, sorry Barb! I mention this in the notes – the only other option is to shallow fry. N x

      Reply
  8. Molly says

    May 31, 2021 at 8:01 pm

    Would the pakoras work in an air fryer? Or oven air fry basket??

    Reply
    • Rachel says

      June 1, 2021 at 1:23 am

      I’m wondering this too- could you air fry or even bake in spoonfuls in the oven with some olive oil spray? I think they would still crisp up.

      Reply
      • Maddy says

        June 1, 2021 at 12:14 pm

        I’m going to spray with oil a sheet of parchment paper put the spoonful on and Then spray the top And put them in my air fryer. And flip half way.

        Reply
        • Rachel says

          June 1, 2021 at 2:07 pm

          Ohhhh clever idea. That should work perfectly and be a lot healthier 😋

          Reply
    • Nagi says

      June 1, 2021 at 2:36 pm

      Hi Molly, unfortunately no it won’t work – I talk about this in note 7, shallow frying is the only other option here. N x

      Reply
  9. Tom McInnes says

    May 31, 2021 at 7:24 pm

    Hi Nagi, Thank you for all of your recipes, but there is one problem with todays recipe.
    You recommend keeping the onion in for its sweetness! That is okay if you find onion sweet, but to me it is very bitter and I am allergic to alliums. What would you recommend as an alternative?

    Reply
    • Rachel says

      June 1, 2021 at 1:25 am

      I’m going to try this recipe without the onion but use finely chopped celery. I think it’s a similar consistency.

      Reply
      • Tom McInnes says

        June 1, 2021 at 7:40 am

        Hi Rachel, Thank you for a response, I have heard that the celery will work, so I might try that as it it looks a yummy recipe. Keep safe.

        Reply
    • Nagi says

      June 1, 2021 at 2:37 pm

      Hi Tom, you could use celery as Rachel mentioned! N x

      Reply
  10. Gail Robertson says

    May 31, 2021 at 7:10 pm

    Not sure if John Dory and Moses Perch are the same. I was brought up to believe the mark on the skin was where Moses picked up the perch, hence the name Moses Perch.

    Reply
    • Nagi says

      June 1, 2021 at 4:40 pm

      Different fish Gail – but both delicious! N x

      Reply
  11. Kathryn Weldon says

    May 31, 2021 at 6:04 pm

    Looks like a John Dory to me!!

    Reply
    • Nagi says

      June 1, 2021 at 4:40 pm

      😉 You got it!!

      Reply
  12. Debra Jacobs says

    May 31, 2021 at 6:02 pm

    Do you think they would hold together if I made a patty and shallow fried them?

    Reply
    • Nagi says

      June 1, 2021 at 4:40 pm

      Hi Debra – I mention shallow frying in the notes 🙂 Enjoy! N x

      Reply
  13. Paula Combrink says

    May 31, 2021 at 5:54 pm

    can you do them in an airfryer perhaps?

    Reply
    • Nagi says

      June 1, 2021 at 2:38 pm

      No sorry Paula, shallow frying is the only other option here. N x

      Reply
  14. Jacqui says

    May 31, 2021 at 5:38 pm

    Can these be baked instead of deep fried?

    Reply
    • Nagi says

      June 1, 2021 at 2:39 pm

      No sorry Jacqui – these need to be deep fried or shallow frying as per note 7. N x

      Reply
  15. John says

    May 31, 2021 at 5:33 pm

    Awesome recipe Nagi and I’m so happy they contain chickpea flour!!

    Would you consider tagging your gluten free recipes to make them easier to search please?

    Reply
    • Nagi says

      June 1, 2021 at 2:38 pm

      Hi John, if you head to my drop down menus under the dietary section you’ll find a page dedicated to gluten free recipes 🙂 N x

      Reply
      • John says

        June 1, 2021 at 9:14 pm

        That is superb, thank you!

        Reply
  16. Pam says

    May 31, 2021 at 5:04 pm

    5 stars
    Yup it’s definitely a John Dory.
    The mark on the side is said to have been made by St Peter when he lifted the fish out of the sea.

    Reply
    • Nagi says

      June 1, 2021 at 4:41 pm

      Yes it’s a giveaway isn’t it Pam?! N x

      Reply
  17. Sue says

    May 31, 2021 at 5:02 pm

    Can’t wait to cook your pakoras, Nagi! One of my favourite snacks, along with the pakora recipe of yours I only just saw! . Is that Sole fish or John Dory you are working on in your photo?

    Reply
    • Nagi says

      June 1, 2021 at 4:41 pm

      John Dory there Sue 🙂 N x

      Reply
  18. Eha says

    May 31, 2021 at 4:52 pm

    5 stars
    Yup ! My very, very favourite Indian street food also ! Priceless pakoras . . . and I love your recipe and truly shall copy – just perhaps cook them the ‘sookie’ way !!! The cauliflower, potato and onion are kinda a ‘given’ and I love your coriander and mint sauce. A wee bit more of chilli powder for me, like the fenugreek and shall add a tad of asafoetida . . . So glad you two are at your Mom’s – bet you are getting spoiled rotten !!!!!

    Reply
    • Eha says

      May 31, 2021 at 4:58 pm

      5 stars
      Oh – agree with Liz – your fish very much looks like the Dory !

      Reply
    • Nagi says

      June 1, 2021 at 4:42 pm

      What’s the cookie way Eha??? 😂 N x

      Reply
      • Eha says

        June 1, 2021 at 4:59 pm

        5 stars
        ‘Sookie’, beautiful lady – y’know the one who remembers the ‘h’ word and has not deepfried in modern history !! ‘Scaredycat’ !!!

        Reply
  19. Kaiza Solza says

    May 31, 2021 at 4:47 pm

    Did you deliberately omit Garlic??? Garlic and Ginger go together like Peas and Carrots. Would it work with added chopped Green Prawns???

    Reply
    • Sue says

      May 31, 2021 at 5:08 pm

      Kaiza Solza, in the notes section it explains why Nagi did not include the garlic in her recipe…..

      5. Asafoetida, also known as hing, is derived from a giant species of fennel. It is used in Indian cooking and is a great substitute for people who can’t have garlic or onion. If you cannot find it substitute 1/4 tsp each of garlic and onion powder (in the Filling, and in the Tamarind sauce).

      Reply
  20. Liz says

    May 31, 2021 at 4:44 pm

    Aha! That’s a John Dory 🐟

    Reply
    • Nagi says

      June 1, 2021 at 4:46 pm

      Sure is Liz 🙂 N x

      Reply
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