Ingredients
- 250g/½lb gram flour ( chickpea flour )
- 50g/2oz self-raising flour
- ½ tsp red chilli powder
- 1 tsp garam masala
- 1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets
- 1 tbsp lemon juice
- 300g/10½oz potatoes, peeled and cut into small pieces
- 300g/10½oz onions , finely chopped
- 3 spring onions , trimmed, finely chopped
- 6-8 spinach leaves, finely chopped
- handful fresh coriander leaves
- 1 tsp chopped green chilli
- 1 tsp salt
- sunflower oil , for deep frying
Method
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 that is thick enough to coat the back of a spoon. Set 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 deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.