These Indian-style pakoras are guaranteed to wow dinner party guests, and are surprisingly simple to make. Serve them with a raita dip for a show-stopping starter.
Spicy Pakora
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 20
Ingredients:
For the pakoras:
- 1 small baking potato (about 200g) peeled and cut very thinly, sliced into 1cm strips
- 1 large onion, finely sliced
- 200g Tenderstem®, stems cut into thin sticks and florets broken into small clusters
- 300g gram flour (chickpea flour)
- ½ tsp baking powder
- 1tsp each ground cumin, coriander, paprika, chilli flakes
- 1tbsp Garam Masala
- 2 eggs, beaten
- 1 litre groundnut or sunflower oil
For the raita:
- 12cm chunk cucumber, deseeded, grated
- 170g fat free Greek yogurt
- 3tbsp chopped fresh mint
Method:
- Heat oil in a deep medium saucepan
- Mix vegetables together in a bowl
- In a separate large bowl, blend flour, baking powder and spices with plenty of salt and pepper
- Toss vegetables into spiced flour mixture, then pour in the eggs and 100ml cold water. Mix well to a thick batter that coats but clings to the vegetables, adding a little more water if necessary
- Once the oil is hot (test it by adding a cube of bread - it should golden-brown in 15-20 seconds) you can begin adding the vegetable batter. Shape the mixture into portions, about a rounded tablespoonful at a time
- Lower the pakoras into the oil a couple at a time, being careful not to overload the pan. Fry for around 5 mins until the pakoras are golden brown and the veg is tender. Drain well and leave on kitchen paper for a few minutes. Repeat to use remaining mixture
- Meanwhile, mix together cucumber, yogurt and mint, season and set aside. Serve with the hot pakoras
Recipe courtesy of Tenderstem®.
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