Ingredients
Onions 2 medium
Potatoes 3 medium
Gram Flour 0.25kg
Salt 2 teaspoons
Garam Masala 1 teaspoon
Chilli Powder 2 teaspoons
Turmeric 1 teaspoon
Coriander seeds 1 teaspoon
Cumin (ground) 2 teaspoons
Cumin Seeds 1 teaspoon
Fresh Green Chillies 3
Water, as required
Fresh Coriander 0.5 Bunch
Vegetable Oil enough to deep fry
1) Put the Gram Flour in a bowl and add the salt, garam masala, chilli powder, turmeric, cumin, and the chopped green chillies. Then add the coriander seeds and the cumin seeds, mix the dry ingredients thoroughly.
2) Add water to the mixture a little at a time, mix thoroughly to create a batter. (Using your hands is easier than using a spoon.)
3) Add the finely diced potatoes and onions to the mixture, then the chopped coriander.
Add more Gram Flour to maintain the consistency of the mix whilst waiting to cook.
4) Heat the vegetable oil to 350°C: test by dipping some of the mixture.
5) Form the Mixture into balls, lower the balls into the oil: cook the Pakora, five minutes should do, it depends on how small you have cut the onions and potatoes, the smaller the better.
Pakora Sauce 1
Mix the following ingredients in a bowl.
Yoghurt 0.5l (Indian Natural Yoghurt is best)
Salt 0.25 teaspoon
Chilli 0.25 teaspoon
Mint Sauce 0.5 teaspoon
Ground Cumin 0.25 teaspoon
Pakora Sauce 2
Add the following into a blender, then blend for two minutes.
Green Pepper (Capsicum) 1
Onion 1 small
Tomato 2
Tomato Ketchup 2 tablespoons
Mint Sauce 1 tablespoon
Chilli 0.5 teaspoon
Fresh Green Chillies 4
Lemon Juice 100ml
