Pink Pakora Sauce (Glasgow Pakora Sauce)

You can make your own Glasgow-style pink pakora sauce, at home, in just 5 minutes!

I always request an extra pink pakora sauce with any portion of pakora from the Indian Takeaway. It’s my favourite, vastly outweighing Red Pakora Sauce, as it doesn’t overwhelm your palate with chilli spice. I love chilli and spices as much as the next person, but the contract in flavour between the almost creamy, cold light pink sauce and the slightly spiced hot pakora is perfection!

I feel the Pink Pakora sauce pairs especially well with:

Chicken Pakora

Vegetable Pakora

Cauliflower Pakora

Onion Bahjis

Suitable for the whole family

Suitable from 6 months old.

I choose to serve pakora to my babies when weaning, and I genuinely do think it’s a great way to introduce them to spices and flavour. 

Opt for the reduced sugar and salt tomato ketchup and omit the salt until you’ve separated their portion, then add salt for the remainder. I would challenge you to keep the chilli powder in, as it’s quite a minimal amount and balanced well with the yoghurt. 

If making it for babies, it’s also potentially worth using natural yoghurt (instead of Greek yoghurt) as it has a lower protein content and you need to be conscious of their protein intake. However, if they’re not eating much and you do like using Greek yoghurt, then it’s not a particular issue. 

Babies of 6 months old would be able to handle vegetable pakora or onion bhaji, but steer clear of chicken pakora until they're more confident chewers (> 12 months old).

Ingredients

Plain Yoghurt: I like to use Greek Yoghurt (10% fat) as this gives a good starting point. You can then thin down the sauce with water or milk to your preferred and desired consistency. However, using Natural Yogurt is fine too. And totally up to you if you’d prefer to use a reduced fat or zero fat alternative. I do sometimes if it's all I have available (which was the case when this photo was taken).

Tomato Ketchup

Mint Sauce

Chilli Powder: I use kashmiri chilli powder as it’s most authentic. I picked it up in a local Asian supermarket. But chilli powder from a supermarket is totally fine too. Reduce to ¼ teaspoon if you don’t have a particularly high heat tolerance.

Salt

Lemon Juice: optional, but I love the slight zing it adds to the sauce 

Add Greek yoghurt, tomato ketchup, mint sauce, chilli powder and salt together into a bowl

Mix to combine and dependant on how thick you like the sauce - add a little water or milk to thin down the consistency.

If you have some available, add a squeeze of lemon juice to finish.