Bits on the side, RecipesAdam SmithFebruary 14, 2020Vegetarian, Indian, Deep Fried

Veg Pakoras

Bits on the side, RecipesAdam SmithFebruary 14, 2020Vegetarian, Indian, Deep Fried

This is another one of those dishes that is extremely simple to make but absolutely delicious. It’s very versatile and can be used to clean up all sorts of leftover or excess veg in the fridge and turn it into a classic Indian dish.

Also, it’s deep-fried so it sits well here at the FatSteak Club!

Step 1 - Chop, grate and get your hands dirty

Get a large deep bowl and grate the potatoes into it
Slice up the courgette and aubergine into 2 cm long thin sticks, not too thick but don’t be too precious about it and add to the potatoes
Slice the onion and chuck in the bowl
Give it all a mix
Add a good squeeze of tomato puree and the garlic and ginger pastes
Pour in a few shakes of lemon juice or a squeeze half a lemon
Then add the spices
Add the gram flour
A good dose of salt and pepper
Then finally pour in the water
Get well stuck in with your hands until it’s all thoroughly mixed, all the veg are covered and you can form rough shapes with the batter. You don’t want it too wet.
If it’s a little dry, add a splash more water, though be careful, a little goes a long way.

Step 2 - Prep and deep fry

Heat your oil to 180C
Whilst the oil is heating up, put a tray with plenty of kitchen paper into the oven and set it to 60C
Using two spoons, start making pakoras and set on a plate, they will then be readily at hand to go into the oil. Keep the production line going.
Top top: I found using spoons to make them then a fish slice to take them from the plate and gently drop them into the fryer worked well.
Once your oil is hot enough, cook in batches, making sure to not put too many in. They should be cooked in 3-4 minutes.
Once done, remove and transfer to the tray in the oven to keep warm until ready
Serve with a simple yoghurt and cucumber dip with some spring onions for colour and freshness or some mango chutney for a sweet hit