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Kricket’s Samphire Pakoras

Kricket’s Samphire Pakoras

Introducing Kricket’s Samphire Pakoras recipe that can be made in just 30 minutes! Crisp on the outside, and tender on the inside.

Kricket’s Samphire Pakoras is a unique recipe that draws inspiration from Indian cuisine, specifically the tradition of making pakoras, which are deep-fried fritters typically made with vegetables and chickpea flour batter. Samphire, also known as sea asparagus or sea beans, is a coastal plant that grows in salty marshes or on rocky shores. It has a distinct salty and crunchy texture, making it a perfect ingredient for pakoras.

Ingredients For Kricket’s Samphire Pakoras


When selecting samphire, opt for fresh, vibrant green stalks. If fresh samphire is not available, frozen samphire can be used as a substitute. Just ensure to thaw and drain it thoroughly before use.

Gram Flour

Also known as chickpea flour or besan, gram flour is a staple in Indian cuisine and provides a nutty flavor and crispy texture to the pakoras. For a gluten-free version of the recipe, chickpea flour can be used instead of gram flour.


The combination of spices, including chilli powder, turmeric powder, and ground coriander, adds warmth and depth of flavor to the pakoras. Adjust the quantity of spices according to your preference for heat and spice level.

Ginger and Green Chilli

Fresh ginger adds a subtle heat and aroma, while green chilli provides a bit of kick to the pakoras. Feel free to adjust the amount of ginger and chilli to suit your taste preferences.

Fresh Coriander

Also known as cilantro, fresh coriander adds freshness and color to the pakoras. If you’re not a fan of coriander, you can substitute it with parsley or mint.

How To Make

Begin by rinsing the samphire in cold water to ensure it’s clean, then shake it dry. Don’t worry if it’s not completely dry, as we’ll be adding water to the batter later.

In a large mixing bowl, combine the samphire, gram flour, chilli powder, turmeric powder, ground coriander, grated ginger, chopped fresh coriander, and finely chopped green chilli. Mix well until all the ingredients are evenly coated. The mixture will be dry and thick at this stage.

Gradually add water to the mixture, one tablespoon at a time, stirring well after each addition. Continue adding water until the batter reaches a thick, pouring consistency. You want it to coat the samphire evenly and stick together.

Once the batter is ready, allow it to rest for at least 45 minutes. This allows the flavors to meld together and ensures a crisp texture when frying.

Heat vegetable or sunflower oil in a pan over high heat until it reaches the right temperature for frying. You’ll know it’s ready when a small piece of batter dropped into the oil immediately sizzles and rises to the top.

Reduce the heat to medium-high and carefully drop small bunches of samphire coated with batter into the hot oil. Be careful not to overcrowd the pan, as this can cause the pakoras to become soggy.

Fry the pakoras until they are golden brown and crispy, then remove them from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil.

Once all the pakoras are fried, serve them hot with your favorite chutney or dipping sauce. They’re best enjoyed immediately while still hot and crispy.

Kricket’s Samphire Pakoras Closeup
Kricket’s Samphire Pakoras

Kricket’s Samphire Pakora

Introducing Kricket’s Samphire Pakora recipe that can be made in just 30 minutes! Crisp on the outside, and tender on the inside.
4.50 from 2 votes
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Course: Indian Kitchen, Main Food Recipes, Snacks
Cuisine: Indian
Keyword: Pakoras, Samphire
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 200kcal


  • 115 g samphire
  • 3 tbsp gram flour
  • ¼ tsp chilli powder
  • ½ tsp turmeric powder
  • 1 tsp ground coriander
  • 1 inch piece ginger, grated
  • 10 g fresh coriander, roughly chopped
  • 1/2 Green chilli, finely chopped
  • vegetable or sunflower oil to fry


  • Rinse the samphire in cold water to ensure it’s clean, and shake to dry – don’t worry about it being completely dry as you’ll be adding water anyway.
  • In a large mixing bowl, mix all the ingredients together (bar the frying oil), you’ll have a very dry and thick mix.
  • Adding a tablespoon of water at a time, mix the batter together until it’s a thick liquid, you want it to stick to the samphire if you pull a piece out and for the samphire pieces to clump together.
  • Leave the batter to sit for at least 45 minutes.
  • Heat your oil in a pan over high heat, you’ll know it’s reached the right temperature when you drop a piece of batter in and it immediately sizzles to the top.
  • Once the oil is hot, reduce the heat to medium-high and drop small bunches of samphire into the hot oil, don’t overcrowd the pan.
  • Let them fry until they are golden brown, they’ll darken once out of the oil.
  • Keep frying in batches until all your pakora is ready! Serve with your favorite chutney and enjoy.


Calories: 200kcal

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