Vegetable Pakoras
Ingredients
- 2 medium red onions
- 1 x 10 cm. piece ginger, cut into julienne strips
- 2 large carrots
- 1 large potato
- 2-3 green or red chillies, finely chopped
- 1 large bunch fresh coriander
- 1 tsp. black mustard seeds
- 1 heaped tsp. cumin seeds
- 1 tsp coarsely ground coriander seeds
- ½ tsp. turmeric
- 2 tbsp. lemon or lime juice
- 1½ tsp. salt or to taste
- 100 gr. Gram flour (or plain flour)
- Vegetable oil for frying
Method
Slice the red onions and ginger, peel and grate the carrots and potato, finely chop the chillies and place everything into a large mixing bowl. Roughly chop the coriander and add to the mix.
Next add the mustard, cumin and coriander seeds, turmeric, salt and lemon juice and finally the Gram flour.
Using your hands, mix all the ingredients together, thoroughly separating all the strands of the vegetables to allow the Gram flour to coat evenly.
In the meantime heat the oil in a wok or deep sided pan.
Create into golf size pakoras, keeping them not too large so that the centre will cook evenly. Place them on a baking sheet or plate until all the mixture is finished.
Test that the oil is hot enough by putting a small cube of bread in the oil, if it sinks to the bottom and comes quickly back up to the surface, it is ready.
Carefully lift in the pakoras one by one. Fry on a medium heat for 2 minutes or until golden brown.
When ready remove the pakoras with a slotted spoon, draining off as much oil as possible and place on kitchen towel.
Serve as an aperitif or with your curries.
