Pakoras!
The best ever snack. Quick, inexpensive, vegetarian and so tasty.
This recipe will fill two full trays. Enough to serve 6-8.
Ingredients
2-3 potatoes
2 onions
2 tsp salt
1 tsp red chilli powder
2 tsp ground coriander
1 tsp whole jeera (cumin)
small bunch of fresh green coriander
2 cups (350-400g) gram flour (chickpea flour)
500 ml water
vegetable oil for deep frying
Method
Peel and slice the potatoes and onions thinly (about 2mm thick).
Place them into a large bowl with spices, salt, coriander, gram flour and water.
Mix together. Batter should resemble the consistency of pancake batter.
Heat the vegetable oil in a large pan or wok.
Start frying the pakora mix in batches by spooning
tablespoonfuls of the batter into the hot oil.
Make sure to take both onion and potato with each spoonful.
Keep the oil on a medium heat.
If the oil is too hot the pakoras will brown too quickly, but potato stays uncooked.
You can fit around 5-7 pakoras in each batch.
Fry until golden brown turning at least once.
Lift out with a slotted spoon and drain on a kitchen towel.Best served immediately hot and crispy with chatni and tea!!
Tip! For variation other vegetables can be added:
e.g. baby leaf spinach, small florets of cauliflower, peppers
Yoghurt and mint chatni
150 ml plain yoghurt
50 ml creme fraiche
heaped tbsp chopped mint
(heaped tbsp chopped green coriander optional)
1/2 tsp red chilli powder
salt to taste
Mix all the ingredients together
Mint, tomato and onion chatni
1 red onion
1 tomato
1 green chilli
1 tbsp chopped mint
1 tbsp chopped green coriander
1 tsp sugar
salt to taste
Place all the ingredients into food processor with a little water and whiz together.
Alternatively finely chop all the ingredients by hand and mix together.
