Kricket’s Samphire Pakora

Course: Indian Kitchen, Main Food Recipes, Snacks


Prep time


Cooking time






  • 115g 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.