This Pakora is lovely, and can easily be made in advance and reheated. Made by deep frying. If you are reheating then this can be done by heating in a hot oven, or refrying to crisp and heat up. The Pakora freeze well too, and like all of these things, I think this helps the flavour.
- 250g chickpea (besan) flour
- 50g self-raising flour
- 1½ tsp salt
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½-1 tsp Kashmiri chilli powder (vary this according to how many bits of green chilli you will use and how hot you like it)
- 250-300ml cold water
- 300g potatoes, coarsely grated. You need to squeeze the water out of the grated potatoes.
- 300g onions either all grated or very very finely chopped, or you can leave some in longer pieces to make the finished pakora a bit more gnarly if you like. But you really need to grate at least some of the onion to get the flavour.
- 100g fresh spinach, coarsely chopped
- 1 or more fresh green chilli, with or without the seeds depending on preference.
- Mix the flours, salt and spices in a large bowl.
- Add water till you get the thickness of double cream
- Add everything else and mix it in. (If the mixture is too wet add a bit more chickpea flour and mix it in)
- Using a deep fat fryer at about 180C fry the pakora in batches. My fryer is small so I find I can only do 2-3 at a time. It takes 3-4 minutes per cook and I usually try and flip them over halfway.
You can veg this up in lots of different ways. I’ve made with courgette rather than potato and it’s been lovely. You can substitute some of the potatoes with whole frozen peas.
Serve with some salad and dips/sauces/yoghurts/raita/chutney/pickles etc. Let’s be honest, what’s wrong with a bit of tomato ketchup on its own or even mixed with some greek yoghurt. Green onion chutney is a winner too.