Potato and Spring Onion Pakoras (vegan)
Df, Ef, Nf, Ve, V, Gf
Serves 4 (14-18 pakoras)
| 50g | 9oz cups potato
1 small bunch spring onions
125g | 1 cup chickpea pakora mix
½ teaspoon salt or to taste
125ml | ½ cup water for mixing
oil for deep frying
Wash, dry then grate the potato on a course grater. Clean then slice the spring onion in half lengthways then cut each half into 2-3cm | 1-1½inch lengths, continue slice all the spring onions. Make a batter by combining all the dry ingredients in a mixing bowl and adding the water a little at a time to make a smooth mixture similar to a stiff cake batter. Add the potato and spring onions to the batter mix very well.
To deep fry, heat the oil in your deep fryer to 185oC | 360oF, or fill a heavy bottomed pan with oil to
a minimum depth of 5cm | 2½ inches or to one third of its total volume. To test if the oil is up to temperature drop couple of bits of batter into it, if they rise straight to the surface bubbling, then the oil is ready. Using a tablespoon as a measure, carefully drop a few rough nuggets of the Pakora mixture into the hot oil to fry, don’t overload the pan, your pakoras need space to move them around when you turn them so they cook evenly and become crispy. Once the pakoras are golden brown on all sides, remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until all the mixture is used.
- Potatoes go brown quickly once they are grated, this won’t affect the cooked pakoras but it is still better to cook your pakoras straight away
- Pakoras are best when they are dusted with Chat Dust just before serving