Pakoras are an essential snack in every Asian household. Always made when guests arrive, as they are very quick and easy to make, and I have never met anyone who doesn't love a pakora. Traditional pakora are very different in taste and texture to the onion bhajis eaten in restaurants. They are a crispy, spicy light snack. Pakoras are delicious hot served with my mint and coriander chutney (see recipe in Chutneys), or even some simple Heinz Tomato Ketchup.
SERVINGS: ALOT OF PAKORA! Serves 4 generously
PREP TIME: 20 MINS
COOK TIME: 20 MINS
1 Onion (Large)
200g Gram Flour
2200g Baby Spinach
Handful of Fresh Coriander
Salt to taste
250ml Glass of cold water
Oil for frying (Vegetable / Frying )
1 tsp Garam Masala
1 tsp Madras Powder (Hot)
2 tsp Basaar
1 tsp Ground Coriander
1 tsp Cumin Powder
Peel & dice the potatoes
Slice the onion into fine slices
Wash and place in a large bowl
Sift in gram flour into the same bowl as the potatoes & onions
Add all spices, salt & fresh coriander into the mixture
Slowly add water & mix, mixture should be lump free and the texture should be a smooth batter.
Chop the baby spinach roughly, and add in small portions to the mixture & stir
Pour some vegetable / frying oil into a small wok and place on heat, once the oil is hot turn heat to medium.
Using a tablespoon or small ice-cream scoop - Spoon a good heaped spoonful of the mixture & drop slowly in to the hot oil. Depending on size of wok pour in enough scoops of the mixture to fill the oil with pakoras.
Cook until golden brown and mixture is cooked throughout.
TIP: I would usually cook one and taste to ensure spices and salt are to my satisfaction, if more is needed then add more, mix them through the mixture again.
TIP: It is important to not let the oil heat up too much, this will cause the batter to remain raw, cook on an even medium heat to ensure the pakora is cooked through and golden and crispy on the outside.