Name: Pakora
Ingredients: 2 1/4 cups chickpea flour; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp fenugreek powder; 1/2 tsp chilli powder (pure chilli powder); 2 tsp salt (cooking/kosher salt); 3/4 cups + 2 1/2 tbsp water; 1 1/2 cups onions, grated using standard box grater (~1 1/2 onions); 2 cups potato (~1 large), peeled and grated using standard box grater; 2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate); 2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out); 1 tbsp fresh ginger, finely grated; 2 tbsp coriander/cilantro leaves, finely chopped; 3 – 4 cups vegetable or canola oil (4cm / 1.5″ depth in pot); 2 cups mint leaves; 1 cup coriander/cilantro leaves; 1/4 cup eschalot, sliced; 3 tbsp lime juice; 1 tsp caster sugar; 1/2 tsp cumin seeds; 1/2 tsp cooking/kosher salt; 2 ice cubes (loosens + keeps sauce green); 1 cup plain yoghurt; 1/2 cup mint leaves, packed; 1/4 tsp salt

Ingredients

Scale

For the Pakora Batter:
2 1/4 cups chickpea flour
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder
1/2 tsp chilli powder (pure chilli powder)
2 tsp salt (cooking/kosher salt)
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions, grated using standard box grater (~1 1/2 onions)
2 cups potato (~1 large), peeled and grated using standard box grater
2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate)
2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)
1 tbsp fresh ginger, finely grated
2 tbsp coriander/cilantro leaves, finely chopped
For Cooking:
3 – 4 cups vegetable or canola oil (4cm / 1.5″ depth in pot)
Coriander Mint Sauce (Option 1):
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot, sliced
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes (loosens + keeps sauce green)
Minted Yogurt Sauce (Option 2):
1 cup plain yoghurt
1/2 cup mint leaves, packed
1/4 tsp salt

Instructions

1️⃣ Make Batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slowly whisk in the water. 🥄

2️⃣ Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli, and coriander. Mix well with a wooden spoon. The batter should be thick and almost paste-like. 🥔🥦🧅

3️⃣ Preheat Oven: Preheat oven to 80°C/175°F to keep cooked pakoras warm. Set a rack over a tray. 🔥

4️⃣ Heat Oil: Heat 4cm / 1.5″ oil in a large heavy-based pot to 180°C/350°F. 🌡️

5️⃣ Form Patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. You can use your hands or two tablespoons. Be careful of splash-age. Don’t crowd the pot, as it will lower the temperature too much. 👩‍🍳

6️⃣ Fry Pakoras: Fry for 2-3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray. 🍲

7️⃣ Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce! 🌿🍽️

Coriander Mint Sauce or Mint Yogurt Sauce:
1️⃣ Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth. 🌀