Pakoras

 150 g gram flour
 ½ tsp chilli powder
 ½ tsp tumeric powder
 1 tsp cumin powder
 ½ tsp salt
 125 ml water
 2 medium onions cut into rings
 8 baby spinach leaves
 2 medium potatoes very finely chopped
 2 tbsp chopped coriander leaves
 2 green chillies finely chopped (optional)
 sunflower oil
1

Mix the gram flour, all the spices and salt with water to a smooth batter.

2

Add the onions, potatoes, spinach and coriander just before frying.

3

Heat the oil in a deep large pan or wok and drop in a dessertspoon of
the batter mixture, one spoon at a time until you have 3 pakoras in the
pan and deep fry on a medium heat. Fry the pakoras for 2½-3
minutes, turning occasionally until they are a golden-brown colour.

4

Remove the pakoras from the pan with a slotted spoon and put them
on absorbent kitchen paper.

5

Serve warm with a chutney.

CategoryCuisineCooking Method

Ingredients

 150 g gram flour
 ½ tsp chilli powder
 ½ tsp tumeric powder
 1 tsp cumin powder
 ½ tsp salt
 125 ml water
 2 medium onions cut into rings
 8 baby spinach leaves
 2 medium potatoes very finely chopped
 2 tbsp chopped coriander leaves
 2 green chillies finely chopped (optional)
 sunflower oil

Directions

1

Mix the gram flour, all the spices and salt with water to a smooth batter.

2

Add the onions, potatoes, spinach and coriander just before frying.

3

Heat the oil in a deep large pan or wok and drop in a dessertspoon of
the batter mixture, one spoon at a time until you have 3 pakoras in the
pan and deep fry on a medium heat. Fry the pakoras for 2½-3
minutes, turning occasionally until they are a golden-brown colour.

4

Remove the pakoras from the pan with a slotted spoon and put them
on absorbent kitchen paper.

5

Serve warm with a chutney.

Pakoras
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 150 g gram flour
 ½ tsp chilli powder
 ½ tsp tumeric powder
 1 tsp cumin powder
 ½ tsp salt
 125 ml water
 2 medium onions cut into rings
 8 baby spinach leaves
 2 medium potatoes very finely chopped
 2 tbsp chopped coriander leaves
 2 green chillies finely chopped (optional)
 sunflower oil

DIRECTIONS

1

Mix the gram flour, all the spices and salt with water to a smooth batter.

2

Add the onions, potatoes, spinach and coriander just before frying.

3

Heat the oil in a deep large pan or wok and drop in a dessertspoon of
the batter mixture, one spoon at a time until you have 3 pakoras in the
pan and deep fry on a medium heat. Fry the pakoras for 2½-3
minutes, turning occasionally until they are a golden-brown colour.

4

Remove the pakoras from the pan with a slotted spoon and put them
on absorbent kitchen paper.

5

Serve warm with a chutney.