Pakora
Accompaniment
Food
Main Courses
Starters
Indian
Dairy-free
Gluten-free
Vegan
Vegetarian
Crispy and golden pakora, teamed with hot ‘masala chai’ (flavoured tea) is a great combination.
4 Servings
Ingredients
3 large potatoes, finely sliced
2 large onions, finely sliced
2 bags of baby spinach
1 large bunch of coriander, chopped
1 bunch fresh fenugreek, chopped
To season salt
½ tsp cumin seeds
½ tsp ajwain/carom seeds
1 tsp pomegranate powder
½ to 1 tsp red chilli powder
1 tsp garam masala
100 to 150g chickpea flour (known as besan or gram flour)
For cooking vegetable oil
NB - no water is added to create these pakoras, only the water naturally drawn from all of the fresh ingredients
Method
-
Put the potatoes, onions, spinach, coriander and fenugreek into a large mixing bowl and sprinkle with salt and leave in the fridge overnight. Place a small side plate on top of the ingredients in the mixing bowl with a heavy
object on top of the plate to help draw the water from the ingredients - When removed from the fridge you will find that the salt has drawn all the water out of the spinach and other ingredients
- Add cumin, ajwain, pomegranate powder, red chilli and garam masala and stir. Gradually add flour until the mixture is the consistency of pancake batter
- Pour vegetable oil into a wok or deep pan. Let the oil heat for a while, and when you feel the oil is hot enough, carefully place spoonfuls of mixture into the oil
- Once potato is golden in colour, take the pakoras out of the oil, and put them on some kitchen paper to absorb any excess oil
- Serve hot with ‘masala chai’ and mint and coriander chutney
