Sweetpotato Pakora
Cooking time
6 minutes
Prep time
40 minutes
Crispy, golden and full of flavour, our Sweetpotato Pakora recipe is a delicious twist on a traditional favourite. Made with North Carolina Sweetpotatoes, these pakoras have a naturally sweet and earthy taste that pairs beautifully with aromatic spices and a light, crunchy batter. The smooth texture and consistent quality of North Carolina Sweetpotatoes make them ideal for creating pakoras that cook evenly and hold their shape perfectly. Whether served as a snack, starter or side dish, this sweet potato pakora recipe delivers a satisfying mix of crispness and spice in every bite. It’s a simple yet exciting way to reinvent the classic potato pakora while celebrating the natural versatility and vibrant flavour of Sweetpotatoes. Perfect for sharing or enjoying on your own with your favourite chutney or yoghurt dip.
Serving
For the pakora
- 150 g chickpea flour
- 1 tsp baking powder
- 1-2 tsp mild curry powder
- red pepper flakes
- 1 lime
- 1 tbsp maple syrup
- 250 g sweetpotatoes
- 1 green onion
- salt
- vegetable oil for frying
For the cucumber mint yogurt
- 1 cucumber (organic)
- 200 g Greek yogurt (10% fat)
- 3-4 mint leaves
- salt
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 360kcals
Fat: 16g
Carbohydrates: 42g
Protein: 5g
Directions
Step 1
In a mixing bowl, combine chickpea flour, baking powder, curry powder, and red pepper flakes.
Step 2
Slice the lime in half and squeeze the juice. Mix the juice with 200 ml water and maple syrup.
Step 3
Whisk the lime water mixture into the flour mixture to form a batter.
Step 4
Peel and grate the sweetpotato, then fold it into the batter along with the sliced green onions. Season with salt.
Step 5
Heat vegetable oil in a pan over medium heat. Drop six heaping tablespoons of batter into the pan, flatten slightly, and fry for 2–3 minutes on each side until golden brown.
Step 6
Remove the pakoras and drain on paper towels. Keep warm in an oven set to 75°C while frying the remaining batter.
Step 7
For the cucumber mint yogurt, grate the cucumber coarsely and squeeze out excess liquid. Mix with Greek yogurt, mint leaves, and salt.
Step 8
Serve the pakoras hot with the cucumber mint yogurt on the side.
