Potato and Onion Pakora with Yoghurt Dip

Hands up who loves vegetable pakora?! A perfect side dish or starter to go with a spicy curry, I adore them and found them easier than I thought they would be to make.

I made these with just potato and onion, but you can add chopped vegetables like cauliflower, or aubergine. Just make sure to chop them finely.

Ingredients:

100g gram (chick pea) flour
1 onion, sliced thinly
1 large potato, grated
2 tsp. garum masala
1 tsp. ground cumin
1 tsp.ground turmeric
1/2 tsp. chilli powder
inch piece ginger, finely chopped
2 cloves garlic, crushed
1-2 fresh chili chopped finely
a little salt & pepper
fresh coriander, chopped
water
oil for frying

 

Method:

 

In a bowl, add all of the ingredients, apart from the water. Stir well together and add enough water to make a stiff batter. Add just a little water at a time, mixing with your (clean) hands until its just stiff enough to hold everything together.

 

Heat vegetable oil in a heavy based saucepan until shimmering. Add large spoonfuls of the batter, about 4 at a time or enough so that they don't stick together. Cook, turning over occasionally until golden brown & crispy. Drain on kitchen paper.

 

 

Serve with a quick and easy dip, made with a little natural yoghurt, mixed with 1/2 tsp. turmeric and a little mint sauce. Enjoy!