Pakora is one of India's most infamous snack dishes. Usually, it involves a mixture of different vegetables all bound together with spices and gram flour. This style of pakora is a little more simple and more along the lines of a Japaneese tempura dish, but still uses gram flour.
This was the pakora of choice for all kids when I was growing up. These golden discs of potatoes dipped into batter and fried were just amazing. The only thing that made them better (dare I say it) was smothering them in Heinz ketchup. Well, I was five! We would leave the mixed veg, spinach and chilli ones for the grown ups and feast on these.
Turning this in to a slightly more adult version, I have cut out the ketchup and added a tang with some chaat masala. Don't just take my word for it - give them a go #tasty!
To get the main ingredients for my Pakora recipe, check our my curry kit here.
Mix all the dry ingredients with water and check the seasoning, adjust if needed.
Peel and slice the potatoes thinly in rounds.
Heat oil for frying in a kadai or pan.
Dip each potato, slice in the batter and place it gently in hot oil - fry aloo pakoras until they are golden and crisp.
Remove with a slotted spoon and drain on paper towels to remove excess oil.
Repeat with the remaining aloo, cooking in batches.
Sprinkle with some chaat masala powder and serve with a mint chutney.
Delicious when served as a starter or as a nibble with imlee, which is a tamarind based chutney. My children love these with just some plain old tomato ketchup to dunk into.
|Typical values*||per Serving|
|of which saturates (g)||0.1|
|of which sugars (g)||2.0|