Updated: Feb 7
This week I turned my hand to transforming a few courgettes into pakora, that little bundle of Indian spiced batter and vegetable that crisps to perfection and pops perfectly into a hungry mouth. They could not be easier to make and the best thing about it is you can make a lot of them with ease using a variety of vegetables. Everything from onion, courgette, aubergine and carrot works. Just remember to get out as much water as you can before frying to ensure crispiness.
Ingredients - makes lots
3 courgettes, grated
100g chick pea flour (gram flour available in all superstores)
Half tsp baking powder
1 tbsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
Salt and pepper
Fresh coriander, chopped
Vegetable or sunflower oil
1 - Put the grated courgette into a tea towel and squeeze thoroughly to get as much water out as possible.
2 - In a bowl, tip in the flour, spices and seasoning. Whisk in enough water to form a paste the consistency of double cream and coats the back of a spoon; not too thick, not too thin. Stir in the courgette and fresh coriander.
3 - Heat up a deep frying pan with vegetable oil. Test a pakora out by dropping in a small teaspoon if the batter. If it immediately begins to fry and turns golden in a minute, the oil is hot enough. Taste for seasoning.
4 - Fry heaped teaspoons in batches, draining on kitchen paper. Serve with fresh coriander and an accompaniment of yoghurt, pickles and/or chutney.