Delicata Squash Ring Pakora

Delicata Squash Ring Pakora

I saw these delicata squash pakoras on Jamie Bissonnette’s Instagram and I wanted to make it right away. I love Little Donkey but had just been there a few days before so I thought I would make them at home since they probably wouldn’t be on the menu by the time I went back. These are so crispy and flavorful, and the squash comes out super tender and perfectly cooked. they would make a great snack with your family this week while you are hanging out before or after Thanksgiving, or would even be a tasty app for the day itself.

The most aesthetically pleasing of all the squashes.
A few simple ingredients to make the batter.  Just add water.
Then fry until golden.
So much flavor. And the chickpea flour stays super crispy.
The sauce is a cilantro and yogurt dip and goes perfectly with these rings.
The little edges of caramelized squash add such a nice deep flavor to this amazing Autumn snack.

Delicata Squash Ring Pakora

Delicata squash is dipped in a batter of chickpea flour and Indian spices and fried until golden brown on the outside and tender in the middle.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American, Indian
Keyword: fried
Servings: 6 people


  • 1 cup chickpea flour
  • 1/2 cup chopped cilantro
  • 1 clove garlic grated
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • 2 delicata squashes
  • oil for frying

Dipping Sauce

  • 1 bunch cilantro or whatever is leftover from what you put into the batter
  • 1/4 cup yogurt
  • 1/2 clove garlic
  • salt and pepper
  • splash of vinegar
  • splash of honey


  • Mix all the dip ingredients in the food processor and blend until smooth.
  • Mix the ingredients (except the squash) in a bowl. Add water until it is a batter consistency.
  • Heat oil to 375
  • Slice the quash (skin on) into thin rings about 1/2 inch thick.
  • Salt the rings and sprinkle with chickpea flour to coat.
  • One by one, dip into the batter and drop into the hot oil, doing batches of 4 or 5 so as not to crowd the fryer.
  • Remove from the oil when golden brown and allow to drain. Serve with chutney.


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