I remember getting into the back of my Dad’s old Renault 6 and heading down to the pakora shop in Bury Park, Luton on a Saturday afternoon. My Dad would go there every now and again to bring us back a bag of pakoras for a teatime snack. The pakoras were made in the back of the shop and my mum would always give strict instructions to only buy them if they were fresh. Dad wasn’t quite as fussy, so he’d take a bag of pakoras home regardless of when they’d been cooked and tell mum they were fresh off the cooker. Mum would put them under the grill for five minutes to warm them up and when they were ready, we’d eat.
I don’t have a local pakora man so I’m learning to make my own.
- 1 large onion chopped or finely sliced
- 1 potato diced in small pieces
- Small handful of chopped coriander
- Optional – 1 handful of the veg of choice (I’ve used kale)
- 150g of gram flour
- 1 large tsp garam masala
- 0.5 tsp fenugreek powder
- 3/4 tsp turmeric
- 3/4 tsp salt
- 1 red chilli finely chopped / chilli powder
- 150ml cold water
- Mix together in a large bowl the gram flour, garam masala, fenugreek, turmeric and salt.
- Add a large tablespoon of melted ghee, the lemon juice and three tablespoons of water and stir to make a thick batter.
- Mix in the rest of the water to make a smooth batter which should be thick enough to just drop off a spoon. Not runny.
- Mix in the onion, potato, coriander and vegetable
- Heat enough vegetable or sunflower oil in a pan to deep fry, or use a deep fryer. Take a half tablespoon of the batter and drop it into the oil. It will sink to the bottom but will float once they start cooking.
- Add a few more spoons of batter into the pan/fryer. Don’t let them touch each other or you’ll end up with just one extra large pakora!
- Fry for about 3 minutes, when they should be golden brown and crispy.
- I use a slotted spoon to remove them from the oil, letting as much oil as possible drain back into the pan.