|Serve with a crisp salad and your favourite chutney/ dipping sauce|
A quantity of seasonal vegetables (To give you an idea, I used 3 parsnips, a head of broccoli and 2 bell peppers- you could try pumpkin, sweet potato and Winter cauliflower too.)
300g gram flour (besan/ garbanzo)
2 tsps seasalt
1 tab turmeric (haldi)
1 tab powdered cumin (jeera)
1 level tsp chilli powder (or more if you like a spicier flavour, as the frying tends to kill it off)
1 tsp baking powder
a suitable oil for deep-frying (such as rice bran oil)
- Roughly chop the vegetables and steam until just softening -too squishy and your pakoras will fall to pieces :/ . Drain and cool thoroughly.
- While you heat the cooking oil prepare the batter: Mix the gram flour, salt and spices in a large bowl.
- Gradually whisk in the water- don't make it over thin; you may need to use a bit less than this recipe states. Don't make the batter too thick, either, as this results in stodgy pakoras that take ages to cook or else get brown on the outside but stay runny on the inside. (I speak from experience!) Your batter should be smooth, lump-free and just a bit thicker than double cream.
- Lastly, stir in the baking powder.
- Dip the cooked veggies in the batter and deep-fry in batches, placing the finished ones on a baking tray in the oven to keep warm. (They are crispest when eaten fresh from the frying pan, though.)
- While you are doing this, you might want to have some chutney like this one bubbling away...
- Serve as soon as possible with chutney and salad.