Pakora

Pakora

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal309
fat13g
saturates1g
carbs35g
sugars6g
fibre7g
protein11g
salt0.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.

  • STEP 2

    Mix 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 3

    Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.

  • STEP 4

    Heat 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 5

    Fry 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 6

    Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Goes well with

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    Rating: 5 out of 5.7 ratings
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