Halloumi Pakora
20m prep 10m cook 30m ready
So simple to make, this gently spiced halloumi is quickly deep-fried and makes a perfect snack. It is lovely dipped into a raita, such as the Spinach Raita (page 139). It can also be served with some chips/fries and my Indian Mushy Peas (page 97) as a veggie alternative to British fish and chips. Make sure you eat them immediately – hot halloumi is heavenly, but turns rather rubbery when cold.
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 320 mg
- Iron: 1.84 mg
- Magnesium: 14.8 mg
- Phosphorus: 123 mg
- Potassium: 134 mg
- Zinc: 0.16 mg
Let's Cook
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Step 1.
Drain the halloumi, then cut into thin strips. Place in a mixing bowl along with the chilli powder, ground turmeric, black pepper, gram flour, and finely chopped fresh coriander. Set aside for 15 minutes to allow the flavors to meld.
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Step 2.
While the halloumi mixture rests, heat a 4cm/1½in depth of oil in a deep pan to 180°C/350°F. To test if the oil is hot enough, add a small piece of bread; it should sizzle and float to the surface immediately.
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Step 3.
Add the measured water and baking powder to the halloumi mixture and stir well until a thick batter forms, coating all the halloumi strips evenly.
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Step 4.
When the oil is hot, carefully add the halloumi strips in batches (do not overcrowd the pan) and fry until golden brown and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels.
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Step 5.
Sprinkle the hot halloumi pakora with chaat masala and serve immediately.
Ratings & reviews
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