Pakistani Pakora
Pakistani Pakora
This has to be the best snack ever, very similar to the Indian onion bhaji but I think this is a little lighter as it uses less flour.
Ingredients
- 3 medium potatoes chopped into fine matchsticks
- 1 large brown onion finely sliced
- 4 green chillies finely chopped
- 1 handful fresh coriander roughly chopped
- 2 tsp cumin seeds
- 2 tsp salt
- 1 cup gram flour chickpea flour
- 2 tbsp plain flour
Instructions
- Throw all of the ingredients into a bowl and mix well.
- Leave for 10 minutes so that the potatoes can release water.
- Now mix again and if the mixture is too dry add a little water. We're going for just enough water to dissolve the flour really. Check out the picture, we're just turning the flours into a paste that coat the ingredients.
- These need to be deep fried and the easiest way is to use a wok. Half fill the wok with vegetable oil and heat to around 170℃
- Now, using a tablespoon slowly lower some of the mixture into the fryer.
- The trick is to cook just one little bit to start with to check the flavour, adjust the salt if you need to before carrying on.
- Using the tablespoon lower the mixture in odd shaped lumps slowly into the oil.
- You’ll fry them for 6-8 minutes turning around half way through.
- They’ll darken a little more when they’re out of the fryer so take them out light brown.
- Enjoy the pakoray on their own or with mint yogurt or a dip of your choice.