Savoury
Pakora
Prep Time:
25 minutes
Cook Time:
10 minutes
Serves:
8/10
The essential base of a pakora is chickpea flour which makes it a natural gluten-free snack, with the addition of cornflour for extra crispness. This delightful monsoon snack is the customary counterpart to hot chai throughout the wet season. While often connected to the Punjab region are stable of the subcontinent, with variations including panner cheese, chicken and haggis.
Ingredients
- 120g chickpea flour
- 4 tbs corn flour
- 1 tsp salt
- 2 long green chillis, finely chopped
- 2 carrots, peeled and julienned
- 4 medium red onions, cut into half moons
- ½ small cauliflower cut into mini fleurets
- 2 cloves garlic or 20 leaves of wild garlic chopped
- 1 tsp chopped ginger
- 1 tsp garam masala
- ¼ tsp Kashmiri chilli
- 20 mint leaves chiffonade
- 1 egg beaten (optional)
- Black pepper to taste
- 2 tsp Methi crushed in your hands
Chutney
- 4 tbs coriander
- 2 tbs mint leaves
- 1/8 tsp Kashmiri chilli
- 8 tbs cold water
- 4 tbs rapeseed oil
- Salt and Black pepper
- 1 green chilli
- 1 lime juiced
Method
1. Put the sliced onions, carrots & cauliflower into a colander add the salt and mix well, leave for 30 minutes
2. Then squeeze the water out
3. In a bowl add all the other ingredients, mix well
4. Then add cold water to make a thick paste
5.  Add the strained veg mix
6.  Then set the fryer at 170c, spoon in a tablespoon at a time, leave in the fryer for a couple of minutes, then cook until crispy
7. Drain on a wire rack, this will keep them crispy
8. Meanwhile make the chutney
Chutney
1. Bring a pan of boiling salted water to a boil, add the coriander and mint leaves and blanch for 30 seconds
2. Refresh the leaves in iced cold water, then squeeze out the water
3. Put all the ingredients into a blender
