The classic Indian finger food that no one can resist, these easy vegetable pakoras are so simple to make.
- Sift the gram flour and the self-raising flour into a bowl. Add chilli powder, garam masala, cumin, salt, turmeric, and stir well to combine.
- Gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 5-10 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, test the oil by drop a little of the batter into the hot oil, when it sizzles that means it's ready to start frying (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.
- Tasty with chilli and yoghurt dips or plain tomato ketchup!
- 250g/½lb gram flour (chickpea flour)
- 50g/2oz self-raising flour (Don’t use if you are gluten-free)
- 1 tsp red chilli powder
- 1½tsp garam masala
- ½ tsp cumin powder
- ½ turmeric
- 300g/10½oz potatoes, peeled and sliced thinly into crisp like shapes
- 300g/10½oz onions, finely chopped
- ½ Aubergine
- Handful spinach leaves, finely chopped
- 2 tbsp fresh coriander
- 1 tsp roughly chopped green chilli
- 1 tsp salt
- sunflower/vegetable oil, for deep frying
Tip: Use whatever vegetables you like, ie courgette, cauliflower aubergine, carrots, spinach, sweet potato… but remember to slice very thinly so they cook easily