- 140g gram flour (see know-how below) or plain flour
- 2 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp turmeric
- 3 green chillies, deseeded and finely chopped
- 1 small mango, peeled and chopped
- 4 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 200g bag raw peeled prawn, chopped
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- vegetable oil, for deep frying
For the dip
Tip the flour into a large bowl and stir in the spices and a large pinch of salt. Make a well in the middle, then gradually pour in 100ml water, whisking well until you have a smooth, but very thick batter, similar in consistency to toothpaste. Mix in the mango, spring onion and prawns.
Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for 3-4 mins, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve.
For the dip, blend the cream, ginger and coriander together in a food processor until smooth. Check for seasoning, then pour into dipping bowls to serve with the pakoras. The dip can be made up to 2 days ahead and kept in the fridge. Bring back to room temperature before serving.
Make it veggie
Simply, use cooked peas and sweetcorn nibblets instead of the prawns.
Gram flour, otherwise known as chickpea flour or besan, is the flour produced from ground split chickpeas. It has an earthy yellow colour with a pleasant nutty and fragrant smell and is most commonly used in batters for deep-frying savoury Indian snacks like pakoras and bhajis. You can find it in Asian grocery stores or healthfood shops.
Drain the pakoras on kitchen paper and leave to cool. Store in an airtight container in the freezer for up to 1 month. Reheat from frozen on a baking sheet at 180C/ fan 160C/gas 4 for 15-18 mins.