Pakora

Ingredients:

Half a pound of besan (gram flour)
6 ounces of potatoes
2 ounces of onions
A few spinach leaves (optional)
Fresh coriander
Coriander powder
Salt and red chilli to taste
Very small pinch bicarbonate soda
Pinch cumin seeds

Vegetable oil for deep frying

(Alternatively, if you wish to make a large quantity, double the amounts of all ingredients)


Peel and finely chop the potatoes in very tiny cubes. Peel and dice the onion very finely. 

If using frozen spinach, de-frost it; otherwise use a handful of fresh spinach leaves. Chop the fresh coriander. Put these ingredients in a large bowl and mix in all the dry ingredients and add the besan. 

Make a paste of the mixture by adding very little amount of water, a tablespoonful at a time. You do not want the paste to be too runny so be careful when adding water. The mixture should have a thick consistency. Let it sit for about five minutes in a cool place.

Heat the oil in a wide utensil and when fairly hot, (to determine the correct temperature of the oil, drop a little spoonful of the batter in it – if it pops ups to the surface within five seconds the oil is ready for frying) using a teaspoon, drop little spoonfuls of the batter in the oil. The best likeness to this is that of dumplings (A ‘flick of the thumb’ technique to drop them in the oil).

Cover the surface of the oil with the pakoras, lower the heat and fry on a medium low heat for about five minutes, turning only occasionally with a slotted spoon. The pakoras will change colour to a dark orange brown when fully cooked. Take them out of the oil with the slotted spoon and place in a dish with a kitchen paper. Be mindful not to let the oil too hot as you prepare to put the next batch in the oil.

Follow as above until all the batter has been used.