Govanhill Cookbook

Vegetable Pakoras

Ingredients

  • 250g/½lb gram flour (chickpea flour)
  • 50g/2oz self-raising flour
  • ½ tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets
  • 1 tbsp lemon juice
  • 300g/10½oz potatoes, peeled and cut into small pieces
  • 300g/10½oz onions, finely chopped
  • 3 spring onions, trimmed, finely chopped
  • 6-8 spinachleaves, finely chopped
  • handful fresh corianderleaves
  • 1 tsp chopped green chilli
  • 1 tsp salt
  • sunflower oil, for deep frying

Directions

  1. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine.
  2. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
  3. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
  4. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  5. 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.

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