Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder(if using) and stir well to combine.
Add the lemon juice, then gradually add enough water to form a smooth batter. Leave 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 suitable deep frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be extremely dangerous. Do not leave unattended.)
Carefully lower tablespoons of the batter mixture in batches into the oil (avoid splashes) and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately with various chutneys of your choice.
300g Rooster potatoes, peeled and cut into small pieces (can be par boiled for 4-5 mins)
250g gram flour (you can use plain flour but it won’t have same texture or taste)
50g self raising flour
½ tsp chilli powderr
1 tsp garam masalar
1 tsp tandoori masala powder (optional)r
1tbsp lemon juicer
300g onions, finely choppedr
6-8 spinach leaves, chopped, not tornr
2/3 spring onions finely chopped (optional)r
handful coriander leavesr
1 tsp chopped green chilli
salt to taste
Sunflower oil to deep fry
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