Vegetable pakoras

Ingredients

450 g (16 oz) potatoes, peeled and diced finely
60 g (2½ oz) onion, chopped finely
2 tsp garam masala
300 g (11 oz) gram flour
1 tsp each of red chilli powder and ground cumin
2 tbsp each tomato ketchup and natural yoghurt
2 tsp chopped fresh coriander
Vegetable oil for frying

Combine potato, onion, garam masala, gram flour, chilli powder, cumin and a pinch of salt. Add ketchup, yoghurt and coriander and mix well. Add 200 ml (7 fl oz) water and stir until well combined.

Pour oil into a pan to a depth of around 5-7 cm (2-3 in) or fill a deep fat fryer and heat. Drop in a cube of bread to test if oil is hot enough — it should brown and rise to the surface immediately. Cook pakoras in batches, dropping one tbsp of mix into oil at a time and frying until browned. Drain and serve while still warm.

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