Baked Potato Pakoras with Cilantro Sauce


One of my favorite appetizers served at Indian restaurants are yummy vegetable pakoras. They are usually deep fried so I attempted to make these potato pakoras baked instead. I served them with a cilantro sauce. You are welcome to deep fry them for a more authentic taste, but I find that these tasted just as good.


  • 2 large potatoes, thinly sliced
  • 1/2  cup chickpea flour
  • 1/2 cup brown rice flour
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cayenne pepper
  • ¾ teaspoon sea salt
  • ¾ cup water
  • 1 tablespoon cilantro, minced
  • 1 teaspoon grated ginger
  • 1 clove garlic minced
  • Cilantro Sauce
    • 1 cup cilantro leaves
    • 1/4 cup olive oil
    • 1 teaspoon lemon juice
    • 1 teaspoon grated ginger
    • 1/2 teaspoon coconut palm sugar
    • 1/4 teaspoon cumin powder
    • 1/4 teaspoon cayenne pepper
    • Sea salt to taste


Preheat oven 425°F. Line baking sheet with parchment paper and set aside. In a large bowl combine chickpea flour, brown rice flour, coriander, cumin, turmeric, cayenne, sea salt. Stir in water and mix well. Add cilantro, ginger, garlic and stir. Place potatoes in batter and coat well. Allow to sit for 5 minutes. Transfer potato slices unto baking sheet in single layer and bake for 10 minutes, turn and bake for 10 more minutes. Delicious served with cilantro sauce.

Cilantro Sauce: Place all the ingredients in a food processor or blender and process until smooth.

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  1. I love pakoras too, and love your recipe. I always have chickpea flour on hand and try to use it as often as possible! And this is perfect with your cilantro sauce!!

  2. I love, love, love cilantro , and your pakoras sound wonderful, we used to get them from a local market when we lived in London.

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