Recipe: Zucchini and Pea Pakora with Rosemary Cooler

Recipe: Zucchini and Pea Pakora with Rosemary Cooler

Former model and Master Chef Australia 2014 contestant, Sarah Todd adds an Indian twist to Australian food with some help from The Grand Hyatt, Santacruz. Recipe compiled by Averil Nunes.

Zucchini and Pea Pakora

Serves: 4-6


5 large zucchini, grated and set in a colander with salt

500 gm peas

5 cups besan (garbanzo flour)

1 1/4 cup rice flour

Salt to taste

6 tsp chilli powder

4 tsp garam masala

21/2 tsp. carom seeds (ajwain/omam)

Oil for deep frying

Corn and mango relish


3 garlic cloves

Crab meat

Bunch radish

Method: Squeeze out moisture from zucchini and combine all ingredients. Make batter using besan, rice flour, chili, ajwain and water. Heat oil and fry pakoras.

Blend all ingredients for chutney.

Serve with pickled radish (mooli).

Fresh crab meat on top.

Pickled Radish

Bring equal parts white wine vinegar and sugar to the boil. Pour over radish and cool immediately.

Rosemary Cooler


60 ml vodka

2 sprig rosemary

1 lime cheek

10 ml mango juice

20 ml orange juice

Method: Muddle rosemary sprig with lime cheek. Add all the other ingredients and shake well. Strain in a glass.

Glass: Hi ball

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