Vegetable Pakoras

Method

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1. Toss the sliced onion, grated potato and spinach with the salt in a large bowl and leave for 10 minutes. They will release a surprising amount of liquid.

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2. Add the green chillies, ginger, ajwain, cumin, ground coriander, turmeric, chilli powder and fresh coriander and mix well.

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3. Sprinkle over the gram flour, rice flour and bicarbonate of soda and mix with your hands, squeezing as you go, until the vegetables are coated in a thick paste.

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4. Add water only a tablespoon at a time, and only if needed — the batter should just barely hold the vegetables together, not flow.

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5. Heat the oil to 175°C / 350°F.

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6. Drop rough, craggy tablespoons of the mixture into the oil, five or six at a time. Do not shape them into neat balls; the irregular edges are what get crisp.

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7. Fry for 4 to 5 minutes, turning, until deep golden and audibly crisp.

   Mark done Start 4 min timer

8. Drain on a rack, season with a little extra salt and chilli powder, and serve immediately with mint chutney.

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Chef’s Tips

• Rice flour is the secret to lasting crunch; it absorbs less oil than gram flour alone.
• Fry a test pakora first. If it falls apart, add another tablespoon of gram flour.
• For extra crispness, fry once at 160°C, rest 5 minutes, then fry again at 190°C for 90 seconds.

Pairing Suggestions

• Masala chai on a rainy afternoon
• Serve with mint-coriander chutney and tamarind sauce
• Follow with a light dal

Storage & Reheating

Best immediately. Keeps 1 day; re-crisp at 200°C / 390°F for 6 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.