Savoury
Pakora
Prep Time:
25 minutes
Cook Time:
10 minutes
Serves:
8–10
Chickpea flour is the essential base of pakora, making it a naturally gluten-free snack; cornflour adds extra crispness. This popular monsoon snack is traditionally served with hot chai during the wet season. Pakora are found across the Indian subcontinent, with variations made using paneer, chicken and even haggis.
Ingredients
- 120g chickpea flour
- 4 tbsp cornflour
- 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 small florets
- 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 tbsp coriander
- 2 tbsp mint leaves
- 1–8 tsp Kashmiri chilli
- 8 tbsp cold water
- 4 tbsp 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 to 170°C, 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 water, then squeeze out the water
3. Put all the ingredients into a blender
Cook with Andy
Explore spice, texture and North Indian technique in Andy’s small-group class. See the North Indian Cookery Class at The Tree Inn and reserve your place.
