Enjoy as a starter or as a snack, pakoras are a perfect partner for your freshly grown coriander. Put in plenty to balance out the flavours.
Preparation time: 10 minutes | Cooking time: 15 minutes
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• 100g/3oz gram flour, sieved
• ½ tsp baking powder
• 1 large onion, sliced
• 3 medium potatoes, peeled and grated
• 1 garlic clove, minced
• 1 tsp of salt
• 2 tsp of garam masala
• 1 tsp of turmeric
• 1 small green chilli, finely chopped
• A large handful of coriander, chopped
• 1 tsp of cumin seeds
• 2-4tbsp water
• Oil for deep frying
1. Place the onion and potato into a large bowl.
2. Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl.
3. Sieve in the gram flour, baking powder and salt, then mix together using your hands or a spoon.
4. Add a few tbsp of water a little at a time to create a thick batter that coats all the vegetables.
5. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
6. Using a slotted spoon move the pakora around – be careful not to overcrowd the wok. Once golden and crisp remove the pakora from the oil and drain on some kitchen paper. Continue until all the batter is used up.
7. Serve with a little chutney.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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