CULINARIA

Product Development Chef Shaune Hall

Our development chef Shaune Hall has worked in the foodservice industry for over 25 years. His primary role is to get the very best from our products through using the equipment every day, cleaning it and doing everything a typical chef would do. It provides him with an intimate knowledge of the product and in this section, we try to share some of his experience with you, in addition to providing more general advice and information.

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Courgette Potato Pakora

Cape Malay Courgettes, Onion and Potato Pakora, Sweet Onion Chutney

Culinary Facts

A traditional Indian dish made from potatoes and gram / chickpeas flour. Commonly used throughout Southeast Asia, Pakistan, Bangladesh and served as a snack or prelude to the main meal. The use of spices, ingredient combinations and size varies depending on occasion and requirements. Other names given to this dish are Bhaji or Pakodi / Pakoda.

Recipe Ingredients - makes 40 to 50 cocktail sized pieces

For the Pakora Batter or Dough

  • 250g Gram Flour
  • 250g Strong Flour
  • 1x Tab sp Turmeric Powder
  • 1x Tab sp Madras Curry Powder
  • 1x Tsp Coriander Powder
  • 1x Tsp Cumin Powder
  • 2x Eggs whole and beaten
  • 15g Dried Active Yeast or
  • 30g Fresh Yeast (either to be dissolved in tepid milk and left to ferment)
  • As needed sparkling water or milk to consistence

For the Onion Chutney

  • 3x Medium red onions
  • 1x Garlic clove crushed
  • 250g Golden Caster Sugar
  • 75ml Balsamic Vinegar
  • 2x Bay leafs
  • Pinch Black pepper corns crushed
  • Pinch Salt
  • Pinch 5 spice powder
  • Pinch Ginger powder

For the Vegetables

  • 750g Potatoes in skin softly cooked or diced then roasted
  • 1x Cup Courgettes diced and raw
  • 2x White onion diced
  • 2x Garlic cloves roughly crushed
  • 50g Leek green diced
  • 2x Pinch Sea salt
  • 2x Pinch White Pepper
  • 20ml Walnut Oil / Sunflower Oil
  • 2x Bay leafs
  • 2x Lime Leafs

Method - Step 1 

  • Preheat oven to 185°C
  • Firstly cook the potatoes in skin till soft or
  • Add onions, garlic, diced potato, seasoning to roasting tray and cook till almost soft
  • Then add leeks and courgetts and cook for 10 mins covered.
  • Remove from oven and transfer to a perforated tray to drain and chill.
  • Now prepare yeast till fermentation, then continue to make batter / dough.
  • Adding eggs and water bit by bit to create a homogenous mixture
  • Set fryer to 170°C

Step 2

  • Using a heavy based saucepan, lightly heat the pan and then,
  • For the chutney, shallow fry the sliced red onions till soft, then add sugar, salt and spices.
  • Then add vinegar and reduce over medium heat till sticky. Set aside till use.

Step 3 

  • Combine the cooked and cooled vegetables with the batter, shape with two tablespoons and
  • Carefully drop into hot oil.
  • Do not overcrowd the fryer by adding to many at a time.
  • Occasionally turn in order to sufficiently cook all the way sufficiently
  • Remove with spider strainer and place on absorbent paper towels.
  • Season with sea salt and start serving.

Execution of Dish

  • Spoon chutney, jam or sauce in the centre of the plate.
  • Carefully place the Pakora on the plate showing off the chutney also.
  • Garnish with fresh cress or leaf Coriander.

Top tips for better Pakoras

  • Ensure the oil is at the optimum temperature before and during cooking
  • The oil must be fresh or the pakoras will attract other flavours.
  • Pay careful attention when shaping and dropping into hot oil and fryer
  • Ensure the pakoras are completely cooked through and equally browned
  • Do not make the pakoras too big, it is better to provide more and smaller ones.
  • Pakoras can be cooked in advance, frozen and reheated to above 85°C in convection oven.
  • If chilled for later used, use within 2 days.
  • Always try to use Gram Flour, it does create a better tasting product.

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