Pakora
Peas, carrot and potato come together in this South Asian starter, fragrant with turmeric and chilli and deep-fried until golden. It comes to the table with chutney.
30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- medium
- 1
Combine semolina and oil and mix until the semolina is coated with oil. Sift the gram flour in and stir. Add the salt, tumeric, chili, garam masala and cumin-coriander powder.
- 2
Add the warm water slowly to make a thick batter. It should be runny enough to pour though.
- 3
Add the diced peas, carrots and potatoes. They should be finely diced to ensure they cook when fried.
- 4
Heat a small wok with oil on medium, to deep fry. To test if the oil is done drop a small amount of batter into the oil, it should rise slowly to the surface, if it rises rapidly turn the heat down and allow the oil to cool. If it sinks, increase the temperature.
- 5
Add the baking soda and stir. Then add the lemon juice. You will see small bubbles appearing.
- 6
Using a couple of dessert spoons, drop the batter mix into the oil. When the rise, turn them over and cook until golden brown. Serve with some chutney.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
