My mum, Shashi, loves Diwali celebrations, and at this time of year you’ll find her making sweets or frying an endless array of spiced snacks. This year I will be attempting her AMAZING pakoras, making them with my own daughter – here is the recipe if you want to give them a go yourself. Mix it up with your choice of veggies and ask much heat as you like!
250g mixed veg – e.g. carrots, cabbage, broccoli, green beans, cauliflower, pepper
2 white onion, finely sliced
2 green chillies, finely sliced (optional)
1 tsp fine salt
1 clove garlic, finely grated
½ inch ginger, finely grated
1 tsp Spice Kitchen garam masala
½ tsp Spice Kitchen tandoori masala
20 coriander leaves, finely chopped
10 fresh curry leaves, torn in half (optional)
120g gram flour (chickpea flour)
Oil for deep frying
Slice your chosen veg into thin 2cm-long matchsticks.
Combine in a mixing bowl with all ingredients apart from the two flours, mix well and let it sit for 10 minutes – the salt will draw the moisture out of the veg.
Add the flours and mix well until a dough starts to come together. You are making a sticky dough consistency rather than a pouring batter – add a couple of tablespoons of water if required.
Heat oil for deep frying to a medium heat – when you drop a piece of dough, it should float but not brown. Scoop dessert spoonfuls of dough and place in the oil to fry – don’t flatten out the edges, they will become nice and crisp.
Let them cook for a couple of minutes, then use a long metal spoon to move them around and ensure they are evenly cooked. They are ready when they are deep golden brown and very crisp. Drain on kitchen paper while you fry the rest.