These are super easy to make and you can use whatever vegetables you have to hand. Gluten free, vegan and vegetarian. Great for party nibbles or a simple starter. Serve with our mint and coriander raita or chilli jam.
250g chickpea flour (also called besan or gram flour)
8 tsps of either Korma, Bhuna, Goan or Tandoori Masala Spice Blends
1 tbsp lemon juice
2 tsps salt
300g potatoes, peeled and cut into small pieces (too big, and they won't cook properly)
2 onions, finely sliced
3 spring onions, trimmed and finely chopped
handful of spinach, finely chopped
1 green chilli, finely chopped (optional)
2 tsp salt
Oil, for deep frying
Put the gram flour in a bowl and add the Spice Pots spice blend of your choice, and some salt and stir well to combine.
Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately with our mint and coriander raita or some chilli jam.