“Classic Indian finger food
that no one can resist.”
~ Tasnim Hussain
Pakora are great to eat as a snack,
a starter or as a side dish with any curry.
Making your own is so easy too!
I shred 1 of these double-lobed leaves for extra flavour.
- 4 banana shallots, chopped
- ½ tsp red chilli powder
- ½tsp garam masala
- ½ tsp turmeric
- small piece of fresh ginger, grated
- 1 kaffir lime leaf, shredded
- 2 tbs fresh coriander leaves, chopped
- 1 green chilli, chopped
- 6 tbs Gram flour (chickpea flour)
- 2-3 pinches of cornflour
- Grinding of sea salt
- Water, enough to make the sticky batter
- Ground nut oil, for deep frying
Chop onions, green chilli, shred the kaffir lime leaf,
then grate on some fresh ginger.
I love these colourful spices.
In with the coriander, the gram flour, cornflour, salt
then add enough water to bind.
- Peel and chop the onions roughly, place in a mixing bowl, then add the chopped chilli and shredded kaffir lime leaf.
- Grate the small piece of fresh ginger, then sprinkle on the chilli powder, turmeric and garam masala.
- Add the chopped coriander and mix everything through using a small hand whisk.
- Add the gram flour, cornflour and a grinding of sea salt then, stir through the spiced vegetables.
- Add the water gradually until the mixture all comes together; more water or gram flour can be added as needed.
- Pre-heat the ground nut oil in a pan to 190°C/375°F.
- With damp hands, make 6 golf-ball sized portions.
- Add one to the hot oil, wait till it rises, turn it over, add second one to the pan, then carefully lift, drain and repeat the process till all 6 are cooked.
- Place the cooked pakora on a sheet of kitchen paper to absorb any excess oil.
- Serve immediately.
Roll in to balls, cook, then drain and place on kitchen paper.
Ready to eat; crispy and tasty!