You can use any mix of veg for these, just make sure they are finely chopped or grated. Makes 8 – 10 pakoras.
- 1 cup of gram (chickpea) flour (available in large supermarkets or Asian shops)
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1 red chilli, seeds removed and finely chopped (or leave them in if you like it fiery!)
- 1 clove garlic, finely chopped
- About 1 cup of water
- Suggested vegetables; 1 onion, 1 large carrot, 1 beetroot, big handful of kale
- Vegetable oil, for frying
In a large bowl, mix together the gram flour, garam masala, cumin, salt, chilli and garlic.
Gradually mix in the water, stirring well to make a batter. It should be a good coating consistency, like pancake batter – not too wet but not too stiff either.
Prepare the vegetables by peeling and grating the onion, carrot and beetroot (you can do this in a food processor if you have one). Remove the thick stalks from the kale and finely shred. Add all the veg to the batter and mix well.
In a wide frying pan, pour in enough vegetable oil until there is a layer about 1 inch deep.
Bring to the heat gently then drop heaped tablespoons of the pakora batter into the hot oil.
Fry for two minutes, then flip over and fry for two minutes more, until they are golden all over.
Drain on kitchen paper and serve on their own, with yoghurt, or with chilli sauce if you can handle the heat!
Edible Estates works with the local community in Magdalene to grow and cook healthy food. For more information on our free workshops and events, find us on facebook or email mags@whee.org.uk
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