Asparagus Pakoras With Lemony Yogurt Sauce
Asparagus Pakoras With Lemony Yogurt Sauce

These are crispy fried donuts made from chickpea flour, asparagus and lots of fresh herbs. It’s the perfect comfort food to break the fast during Ramadan.

In this recipe

  • Ramadan and fried food
  • What are pakoras?
  • About chickpea flour
  • What about gram flour?
  • Get the dough just right
  • Use tender, seasonal asparagus
  • No asparagus? No problem!
  • All Alliums are welcome

Known as pakoras, these fried treats are filled with small, tender pieces of asparagus and scented with cumin and seasoned with a blend of fresh spring onions, coriander and dill. Dip it in a lemon yogurt and reach for more! These are perfect for spring when sweet and tender asparagus is in season.

In a Pakistani household, they are traditionally enjoyed with a cup of afternoon tea. I also love them in the morning with fried eggs or for lunch on arugula with a light, savory vinaigrette. Looking for the perfect finger food for a Friday night with friends? Make pakoras!

Ramadan and fried food

During Ramadan, a Muslim holy month steeped in ritual and tradition, something hot, fried and crunchy is considered an essential treat at the iftar table after a long day of fasting from sunrise to sunset. They’re usually served alongside a hot cup of chai when you just want to put your feet up and chill.

What are pakoras?

Pakoras are South Asian fritters – and trust me, they’re the crunchy, hot snack you need! Although traditionally made with one gram flour, my version calls for chickpea flour, which is readily available at most grocery stores.

About chickpea flour

What about gram flour?

Pakoras are traditionally made from chickpea flour, which is called besan in Urdu. It is ground from Bengali chickpeas or split brown chickpeas and has a nutty flavor. If you can get your hands on chickpea flour or besan, which are available at most South Asian grocery stores, you can use them in this recipe. Keep in mind that chickpea flour requires less liquid, so add water 1/4 cup at a time until the mixture starts to combine.

Get the dough just right

It’s happened to all of us: you follow the recipe exactly, but your dough is too thick or too thin! The consistency of flour can vary from brand to brand, so don’t worry.

Pull an asparagus stalk through the batter. The batter should stick to it – that’s the consistency you’re looking for, like pancake batter. If the dough looks thin and immediately drips off the skewer, add more flour. Here are tips to get the dough just right:

  • Add the water little by little to see how the batter thickens. Don’t throw everything in at once.
  • If you feel your batter is too thick to easily dip into the oil, thin it out with water, one tablespoon at a time.
  • If your batter is too thin now, add more chickpea flour, 1/4 cup at a time. You may need to adjust the seasoning with more salt. Either way, go slow with each addition and your batter will be perfect!

Use tender, seasonal asparagus

This recipe emphasizes the freshness of the asparagus. You don’t need to blanch them before using them, especially when they’re delicate seasonal beauties. Cut thick, ripe stalks in half lengthwise, then dice into 1/4-inch pieces.

No asparagus? No problem!

Pakoras can be topped with all sorts of veggies, from potatoes to onions to zucchini! Consider this a recipe template and add your favorite veggies. Zucchini in season? Rub something in!

If you’re using hearty vegetables like potatoes or carrots, grate them into smaller pieces. If you want to use larger pieces, blanch them first.

Here are ideas for other vegetables to add:

  • broccoli florets
  • carrots
  • Green beans
  • onions
  • potatoes
  • spinach

All Alliums are welcome

Green onions add a hot and peppery touch, but if you don’t have any, you can use finely diced onions of any color, shallots, or chives.

Longing for perfect patties?

  • Beet and potato patties
  • Mashed potatoes
  • zucchini pancakes
  • Colcannon cake
  • Spicy Corn Fritters

Asparagus pakoras with lemon yogurt sauce

preparation time
20 minutes

cooking time
20 minutes

total time
40 minutes

up to 6 servings


For the yoghurt sauce:

  • 1 Cup Full fat Greek yogurt

  • 2 tablespoon fresh lemon juice

  • 2 teaspoon Lemon peel

  • 1/2 teaspoon fresh garlicfinely chopped

  • 1 teaspoon sea-salt

For the pakoras:

  • 2 cups (200G) chickpea flour

  • 1 lb asparagus (medium thickness), woody ends trimmed and cut into 1/4 inch pieces

  • 3 green onionswhite and light green parts only, very thinly sliced ​​lengthwise

  • 1/4 Cup fresh coriander leaves and tender stemsroughly chopped

  • 1/4 Cup fresh dillroughly chopped

  • 1 teaspoon sea-saltplus more to taste

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon baking powder

  • 1 1/4 cups ice cold water

  • vegetable oilto fry


  1. Prepare the lemon yogurt sauce:

    Whisk together the yogurt, lemon juice, lemon zest, garlic, and salt in a small bowl. Chill in the refrigerator until ready to serve.

  2. Make the dough:

    In a large bowl, combine chickpea flour, asparagus, spring onions, coriander, dill, salt, cumin, cayenne pepper, and baking powder. Use a rubber spatula to stir well until combined. Gradually add the water while whisking to form a smooth, lump-free batter thick enough to cover the spatula.

  3. Prepare to fry the pakoras:

    Line a large plate with paper towels and set aside. You will use it to drain the pakoras.

    In a large 10-inch skillet over medium-high heat, add enough oil to come up 1/2 inch on the sides. Heat the oil to 350°F. If you don’t have a deep-fry thermometer to check the temperature, test the oil by carefully dropping a small piece of batter into it. It should be bubbling and sizzling.

  4. Fry the pakoras:

    To test the batter for flavoring, drop a teaspoon of batter into the oil and fry until golden. Allow to cool slightly on a plate lined with kitchen paper and then taste. Add more salt to the batter if necessary.

    In batches, gently drop 2 tablespoons of batter into the oil, leaving about 1/2 inch between each. Use the back of the spoon to lightly tap the tips to flatten them.

    Fry them 1 minute to 1 minute 30 seconds per side until golden brown and cooked through. Adjust the heat higher or lower as needed to maintain a temperature of 350°F to 360°F. Place the fried pakoras on the prepared plate to drain.

    Repeat with the rest of the dough.

  5. Surcharge:

    Enjoy the pakoras warm with the lemon yogurt for dipping.

    Leftovers keep well in the fridge for up to 5 days. To warm them up, I would suggest popping them in the oven on a sheet pan for 7 to 10 minutes at 300F. You can also use a toaster on the Toast setting.

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nutritional information (per serving)
209 calories
7g Fat
25g carbohydrates
13g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!