Bet you can’t just eat one!….
Ingredients:
- 8 ounces besan (gram) flour
- 2 ounces self-raising flour
- 1 teaspoon red chili powder
- 2 teaspoons salt
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 cups of water
- 2 potatoes coarsely shredded
- 1 sweet onion coarsely shredded
- Couple of handfuls of fresh spinach, coarsely chopped
- Chopped hot Indian green chilies add as many as you can handle!
- Vegetable oil for frying.
Preparation Method:
- Whisk all the dry ingredients together in a bowl. Gradually add enough water from the 2 cups to form a smooth batter. The batter should be thick enough to coat the back of a spoon. You don’t use all the water. Add all of the remaining ingredients except the oil to the batter mixture and mix well to coat everything.
- Heat the oil in a deep frying pan until the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 4-5 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through (turn them over to brown both sides)
- Remove from oil and let them sit on a paper towel to absorb some of the oil before serving.
For quickness, I use the coarse grater disc on my food processor. It makes grating the potatoes and onions so much simpler!
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