Bet you can’t just eat one!….


  • 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:

  1. Whisk all the dry ingredients together in a bowl. Gradually add enough water from the 2 cups to form a smooth batter that is thick enough to coat the back of a spoon (you may not use it all). Add all of the remaining ingredients except the oil to the batter mixture and mix well to coat everything.
  2. 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 (you may have to turn them over to brown both sides)
  3. Remove from oil and let them sit on a paper towel to absorb some of the oil before serving.

For quickness, I use the course grater disc on my food processor to grate the potatoes and onions makes it so much simpler!

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