This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney
Prep:25 mins
Serves 6
1 green chilli, choppedthumb-sized piece ginger, roughly chopped1 tomato, roughly chopped200g gram flour1 ½ tsp chilli powder1 ½ tsp garam masala1 ½ tsp ground coriander2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons½ aubergine, thinly sliced, then halved into quarter moons½ cauliflower, cut into florets1 large onion, finely sliced½ lemon, juicedvegetable oil, for fryingchutney, to serve
STEP 1Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.STEP 2Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.STEP 3Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.STEP 4Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.STEP 5Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches.STEP 6Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.
