Potato & Onion Pakoras

Per Serving %RI

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.

Ingredients

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

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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