Or pakoray, which is just the plural of 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.
Cook time : 45 minutes
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 try 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 150℃
- 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.
