In this masterclass I will teach how to make a selection of pakoras, cooked perfectly every time!
Ingredients
1 cauliflower, chopped into small florets
1 aubergine, thinly sliced
1 large red potatoes, peeled and thinly sliced
4 large green chillies
oil of choice
For the Batter
200g gram flour
1 tsp chaat masala
½ tsp carom seeds
½ tsp red chilli powder
¾ tsp salt
½ tsp turmeric powder (optional)
100ml water
For the Onion Pakora
1 red onion, thinly sliced
3 tbsp gram flour
¼ tsp salt
¼ tsp chilli powder
¼ tsp chaat masala
¼ tsp carom seeds
For the Spinach Pakora
200g spinach leaves, roughly chopped
3 tbsp gram flour
¼ tsp salt
¼ tsp chilli powder
¼ tsp chaat masala
¼ tsp carom seeds
Method
– Place all of the dry ingredients for the batter into a large bowl and mix well. Slowly add some water, a little at a time, whilst you stir and stop when you form a smooth medium-thick batter.
– Place the aubergine on a large plate and sprinkle on some salt and turmeric powder. Let it rest for 10 minutes.
– Heat 1 cup of oil in a deep pan.
– Place the potato slices in the batter. Take one piece at a time and carefully place them in the hot oil. Cook until golden on both sides. Transfer to a kitchen roll lined plate to remove any excess oil.
– Press the aubergine slices between 2 pieces of kitchen roll to remove any excess moisture. Then, place them in the batter and repeat the same process used to cook the potato pakora.
– Make sure to slit the green chillies before you cook them to prevent them from bursting open. Place them in the batter and repeat the same process.
– Place the cauliflower in the batter and repeat the same process. Once cooled, flatten each cauliflower pakora between 2 pieces of kitchen roll. Place them back into the hot oil and cook for 2 minutes for extra crisp.
– Place all the ingredients for the onion pakora in a large bowl and mix well. Add just enough water to make the flour stick to the onions. Take small portions and carefully place them in the oil and cook until golden on all sides. Transfer to a kitchen roll lined plate to remove any excess oil.
– Repeat the same process used for the onion pakora, for the spinach pakora.
Option to serve with ketchup, mayo, tamarind chutney, of coriander chutney.