- Preparation and cooking time
- More effort
- Makes 12-15
- 2 medium courgettes (about 500g), grated
- 1 red onion, grated
- 175g gram (chickpea) flour
- 1 red chilli, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ginger
- ½ small bunch of coriander, finely chopped
- sunflower oil, for deep-frying
- coriander, tamarind or mango chutney, to serve (optional)
- STEP 1
Put all the ingredients, except the oil, in a bowl with ½ tsp salt, and squidge it all together using your hands. The moisture from the courgettes should help bind everything together; you want a sticky but not overly wet mixture.
- STEP 2
Fill a heavy-based saucepan no more than a third full with oil and set over a medium heat until the oil reaches 180C. If you don’t have a cooking thermometer, test it’s ready by dropping in a pinch of the pakora mixture. It should sizzle and turn golden brown after 10-20 seconds.
- STEP 3
Carefully drop tablespoons of the mixture into the oil, using another tablespoon to help you slide them in. Fry for about 2 mins before turning and cooking for a further 2-3 mins until golden brown, crisp and cooked through. Continue frying in batches until all the mixture has been used up.
- STEP 4
Leave to drain on kitchen paper. You can keep the cooked pakoras warm in a low oven while you make the rest. Serve immediately with your favourite chutney, if you like.