19/09/2025
Pakora Brunch Bowl
By

Pakora Brunch Bowl

  • Jacqueline Alwill & Tim Bone
  • 30 minutes
  • 4

INGREDIENTS:

  • 285g Haldiram's Spinach Pakoras
  • 1½ tsp fennel seeds
  • 1 tsp sea salt
  • 1 tbsp coconut oil, melted
  • 400g can chickpeas, rinsed and drained
  • 200g cherry tomatoes, halved
  • 100g baby spinach leaves
  • 1 large ripe avocado, sliced

Curry Coated Eggs

  • 4 eggs, hard-boiled
  • 1 ½ tsp curry powder
  • Pinch salt

Tamarind Raita

  • 1 cup (250g) Greek yoghurt
  • 2 tsp tamarind concentrate

METHOD

1

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place the spinach pakoras onto one tray.

2

Put the fennel and salt into a small mortar and pestle and crush lightly. Transfer to a medium bowl add half of the melted coconut oil, the chickpeas and cherry tomatoes onto the other baking tray and coat in the seeds and oil.

3

Put the fennel-coated chickpea and tomato mixture onto the other tray. Place both trays into the oven to bake for 12-15 minutes or until the pakoras are crisp and golden and the tomato's skin starts to soften.

4

Whilst the pakora and vegetables bake, make the raita and curry-coated eggs. Peel the hard-boiled eggs. Heat the remaining oil in a small frying pan, add the curry powder and salt, and cook for 1 minute or until fragrant. Add the peeled eggs and cook over medium heat until they are coated in the curry mixture and warmed through. Cut in half.

5

To make the raita, put the yoghurt and tamarind into a bowl and mix to combine.

6

To serve, remove the pakoras and vegetables from the oven. Gently fold the baby spinach through the chickpea and tomato mix. Divide the chickpea mixture between four serving bowls, place a heaped spoonful of the raita into each bowl and top with a few pakoras, and arrange the halved curry-coated eggs and sliced avocado to finish.

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