Vegetable Pakoras


Vegetable Pakoras

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Serves 4 and more

  • 250g gram (chickpea) flour
  • 50g self-raising flour
  • ½ tsp cayenne pepper
  • 1 tsp garam masala
  • Water to combine
  • 300g potatoes, peeled and thinly sliced
  • ½ cauliflower, sliced, then cut across into small chunks
  • 1 tsp cumin seeds
  • 12 spinach leaves, finely chopped
  • 1 onion, finely sliced
  • 1 tsp chopped green chilli
  • Bunch of coriander leaves
  • Pinch of salt
  • Sunflower oil, for deep frying
     
Vegetable pakoras

How To Make Vegetable Pakoras

Sift both flours into a bowl, spoon in the cayenne pepper and garam masala and combine. Gradually add water, tablespoon by tablespoon, and work to form a batter smooth and thick enough to cling to the back of a spoon. Leave to rest for 15 minutes.

Apart from the oil, tip in the rest of the ingredients, making sure everything is coated. Pour enough sunflower oil in a deep frying pan or wok, and heat until a dropped cumin seed fizzes and swims. Carefully lower in tablespoons of the fritter mix. Work in batches, frying the vegetable pakoras for approximately 3 minutes on each side until they’ve taken on the colour of caramel and the vegetables are cooked through, crispy and light.

Serve with a chutney of choice.

Try this and scores more recipes from my cookbook Urban Rajah's Curry Memoirs BUY IT NOW!!

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