Drinks and Finger Food Recipes - Pakoras Recipe

  
 

Drinks and Finger Food Recipes - Pakoras Recipe

Ingredients

Serves 4

  • 125 g/4 oz gram or chickpea flour

  • 1 teaspoon salt

  • 1/2 teaspoon chili powder

  • about 150 ml/1/4 pint water or yogurt

  • 2 green chilies, finely chopped

  • 1 tablespoon finely chopped coriander leaves

  • 1 teaspoon melted butter or ghee

  • 2 onions, cut into rings

  • 8 small fresh spinach leaves

  • 2-3 potatoes, parboiled and sliced

  • oil, for deep-frying

  • chili sauce, to serve (optional)

Method:

  1. Sift the flour, salt and chili powder into a bowl. Stir in sufficient water or yogurt to make a thick batter and beat well until smooth. Cover the bowl and leave to stand for 30 minutes.

  2. Stir the chilies and coriander into the batter, then add the melted butter or ghee. Drop in the onion rings to coat thickly with batter.

  3. Heat the oil in a deep pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds. Add the onion rings and deep-fry until crisp and golden.

  4. Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm.

  5. Dip the spinach leaves into the batter and deep-fry in the same way, adding more oil to the pan if necessary.

  6. Finally, repeat the process with the potato slices. Serve hot, with chili sauce, if liked.  

Note: These spicy nibbles, from northern India, can be served as a starter or with drinks. Discard the seeds from the chilies for a less spicy version.