This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
Who doesn’t like a crispy deep fried snack? Easily adapted to so many other veg and work really well with cauliflower, grated potato or onions. You can adjust the spice to your palate and hey presto, you have a quick and easy snack for sharing
Vegetable of choice: x 2 little cauliflowers or 1 large trimmed into small bite sized florets
150g gram flour
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon fennel seeds
2 finely chopped green chillies
1 inch finely chopped fresh root ginger
1/2 teaspoon red chilli powder
Sunflower oil for frying
1. If like me you don’t have a Karahi pan, use a wok or any heavy based pan and heat a couple of inches of sunflower oil over a medium flame.
2. Whilst the oil is heating up, mix all batter ingredients together. I find that gram flour needs sifting as it tends to get quite compacted in its packaging and creates lumps. Lumps of flour aren’t very tasty!
3. Add a small amount of cold water into the dry batter mix a little at a time until you have a similar consistency to cream.
4. You’ll need to cook these in batches and its best not to not leave the vegetables in the batter before cooking as this makes them soggy. The best way to avoid this is to split the veg into two bowls and the batter in two bowls. Pour one bowl of veg into one bowl of batter, stir it around until they are completely coated before adding them to the hot oil. Try not to put too many in at the time as they’ll stick together when cooking. It should take around 4 minutes for the pakoras to start turning golden and crispy.
5. Lift the Pakoras out with a slotted spoon and lay them out on a little kitchen paper to soak up any excess oil. Repeat the process with the other half of the vegetables and serve straight away with a squeeze of lemon or try it with a little fresh yogurt.