Indian Pakora

Ingredients

• 2 onions, thinly sliced
• 1 potato, julienned
• 1 cup spinach, chopped
• 200g gram flour (besan)
• 2 tbsp rice flour (for crispness)
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp ajwain seeds
• 2 green chillies, chopped
• Big handful coriander
• 1 tsp salt
• Cold water as needed
• Oil for deep frying
• Mint and tamarind chutney to serve

Instructions

1. Mix all the vegetables with salt; rest 10 minutes — they release water.
2. Mix gram flour, rice flour and spices; add to the vegetables.
3. Add just enough cold water to coat — should be thick and clumpy, not runny.
4. Heat oil to 170C.
5. Drop irregular spoonfuls in; fry 4-5 minutes until deep golden and crisp.
6. Drain on paper.
7. Serve hot with chutneys.

Serving suggestions

• Eat while still hot and crispy.

Storage & reheating

Best fresh; reheat in oven for crispness.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions