Why didn’t anyone tell us sooner that Indian pakoras are amazing?! We’ve recently been trying to make our own and have been experimenting and we’re so glad we did! These are a little bite of heaven. The only downside is that they’re deep fat fried; so, we’re hoping to try them in an oven or air fryer soon to take away the fat but keep the taste!
Ingredients (makes six)
4 baby potatoes, peeled and chopped into small, bite-sized cubes and par-boiled for ten minutes
(Any other vegetables you’d like – we like baby spinach and sometimes boiled carrots)
1 small organic onion (they’re tiny!), peeled and chopped finely
½ cup gram (chickpea) flour
90ml water
1/6 cup plain flour
½ lemon, hand-squeezed (about 1-2tsp)
½ tsp turmeric
½ tsp ground cumin
¾ tsp sea salt
1/2 tsp chilli flakes (or more if you’re a spice fiend)
Neutral oil (rapeseed) for frying.
Method
1. Peel, chop and boil the baby potatoes and any other vegetables you wish to use (excluding spinach and the onion) for ten minutes until soft. Drain and leave to cool while you make the batter.
2. In a small bowl, combine the gram (chickpea) flour, plain flour, water, lemon juice, turmeric, cumin, chilli flakes and salt into a batter – making sure to smooth out any lumps
3. Add in your vegetables and the raw onion/spinach, thoroughly combining so that the vegetables are evenly coated.
4. In a small saucepan, heat enough oil to cover two tablespoon’s worth of pakora to the highest temperature – you want it to be hot enough that if you add a small amount of tester batter, it’ll cook in 30 seconds. Add in tablespoons of batter at a time – we usually do two pakoras at a time and twist half way through ensuring they are browned on all sides. Remove and place on a drainer or kitchen tissue to remove some of the oil.
5. Enjoy as a delicious starter or side to any spicy dish.
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