Classic Indian finger food that no one can resist, these easy vegetable pakoras are so simple to make.
250g/½lb gram flour (chickpea flour)
50g/2oz self-raising flour
½ tsp red chilli powder
1 tsp garam masala
1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets
1 tbsp lemon juice
300g/10½oz potatoes, peeled and cut into small pieces
300g/10½oz onions, finely chopped
3 spring onions, trimmed, finely chopped
6-8 spinach leaves, finely chopped
handful fresh coriander leaves
1 tsp chopped green chilli
1 tsp salt
sunflower oil, for deep frying
Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine.
Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.