Masala dosa
Enjoy dosa with sides of chutney and sambhar, or different curries and dhal. The batter will keep in the fridge for up to five days, so you can make dosa whenever you like
Chilli pakora
Makes 20
More effort
Prep:
Cook:
A delicious vegan snack, these pakora deliver crunch and a mild spicy flavour — they’re made with padron peppers but you can use hotter chillies if you prefer
Skip to ingredients
- 2 medium floury potatoes
- 20 padron peppers
- ¼ tsp chaat masala
- ¼ tsp garam masala
- ¼ tsp ground cumin
- tamarind chutneyto serve
For the batter
- 120g gram (chickpea) flour
- ¼ tsp ground turmeric
- sunflower oilfor deep-frying
Nutrition: Per serving
- kcal62
- fat3g
- saturates0.4g
- carbs6g
- sugars0.3g
- fibre1g
- protein2g
- salt0.14g
Method
step 1
Cut the potatoes into bite-sized pieces and tip into a pan of cold, salted water. Bring to the boil and cook for 10-15 mins until tender. Drain well and leave to steam-dry for 5 mins before mashing well.
step 2
Cut a slit into the middles of the peppers vertically, and carefully scrape out the seeds using a teaspoon. Tip the mashed potatoes into a bowl with all the spices and ¼ tsp fine sea salt. Carefully stuff this into the chillies.
step 3
In another bowl, combine the flour and turmeric with ¼ tsp fine sea salt and 140ml water, and mix well. The batter needs to be just thick enough to coat the chillies, so add another 10ml water if needed.
step 4
Fill a deep saucepan by no more than a third with sunflower oil and heat over a medium heat until it reaches 170C. Dip the stuffed chillies in the batter to coat. Carefully lower into the hot oil and fry in batches of three to five, depending on how large your pan is, for 4-5 mins, turning them around halfway through. Remove with a slotted spoon. Serve hot with the tamarind chutney for dipping.
