- Prep 10 mins
Cook 15 mins
- Serves 2
- V Vegetarian
One of the most popular Indian street foods, pakoras come in all shapes and sizes, which means experimentation is encouraged. Brunch is the perfect time to try out this recipe – when the heat is off and we have a little more time to cook. But, once mastered, you’ll find movie nights, BBQ get togethers and curry night provide the perfect opportunity to try it with different ingredients and dips.
For the Pakoras
• 100g gram flour, sieved
• 1 medium onion, thinly sliced
• 3 medium potatoes, peeled and roughly grated
• 1 tsp of salt
• 2 tsp of garam masala
• 1 tsp of turmeric
• 2 chillies, finely chopped
• 1 tbsp ginger, grated (optional)
• Handful of coriander, chopped
• 2 tsp of dried fenugreek leaves
• 1 tsp of cumin seeds
• ½ tsp of red chilli powder
• Oil for deep frying
For the Brunch
• Oven baked vine tomatoes
• Garlic clove, peeled and crushed
• Olive oil, salt and pepper to season
• Sliced avocado
• Plain yoghurt
• Fresh coriander
• Spring onion, sliced
• Geeta’s Premium Mango Chutney or Sweet & Spicy Mango Sauce
For the oven baked vine tomatoes
1. Heat the oven to 180C / 160C fan / gas mark 4.
2. Place the vine tomatoes on a baking tray, drizzle with olive oil, spoon over the crushed garlic and season with salt and pepper.
3. Bake for 15 minutes and allow to cool slightly before serving.
For the Pakoras
1. Heat the oil in a karahi or wok to a medium heat
2. Place the onion and potato in a bowl
3. Add all the dry spices, coriander, chillies and ginger
4. Sieve in the gram flour and mix together using your hands
5. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables
6. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
7. Heat enough oil in a shallow frying pan to cover the fritters when they are cooking. Test the oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it’s ready
8. Carefully drop in the mixture a spoonful at a time, flattening each one with the back of a spoon to create a fritter and fry until golden brown
9. Once the Pakoras are golden brown and crisp, remove from the oil using a slotted spoon and set onto some kitchen paper
Here's How We Serve Ours
Plate the vine tomatoes, avocado and pakoras, garnish with fresh coriander and spring onion and serve with the yoghurt and mango chutney.