Last month John Lewis got in touch to invite me to submit a recipe for their Delicious Magazine Hotpoint fridge competition. This competition is now live. I was asked to create a quick and easy recipe that can be made using ingredients and leftovers often found at the back of the fridge.
I came up with a recipe that’s a great way to use up leftover vegetables. It’s a simple recipe and makes a filling and delicious snack that tastes great with fresh, home made chutneys or as a side dish without being too heavy. In India, pakoras are particularly relished during the monsoon season with a hot cup of fragrant, cardamom chai. Living in Manchester, we’re lucky enough to experience a prolonged year round monsooon season, so I regularly indulge in making this appetising snack! This recipe is customisable and works well with whatever vegetables you may have leftover in your fridge…
Makes approx 20 pakoras
What we need:
120g gram flour (ground chickpea flour)
100g of fresh spinach, roughly chopped
1 medium onion, finely diced
2 small potatoes, diced
1/2 carrot, diced
1 Green birds-eye chilli, finely chopped
1-2 tsp salt (or according to taste)
1 tsp Paprika powder
1 tsp Turmeric powder
1 tsp Garam masala powder
1 tsp Whole coriander seeds
Handful fresh coriander, chopped
Oil for frying
How we do:
- Combine all of the vegetables with all of the spices & herbs in a large mixing bowl.
- Add the gram flour and gradually begin to sprinkle on the water until the mixture begins to bind together. Make sure the mixture does not become too wet-the vegetables should be evenly coated yet visible.
- Tip: Make sure to sprinkle the water rather than pouring it into the batter to bind the ingredients together – this will ensure your pakoras are crispy and light.
- Heat 10cms oil in a medium-sized deep frying pan or a small wok on medium heat. To check if the oil is hot enough, place one drop of batter into the oil. The batter should rise to the top but should not change colour immediately.
- Fry small spoonfuls or clusters of the pakora mixtures in batches of 4-6 at a time for about 3-5 minutes until they are golden brown in colour.
- Remove the pakoras from the oil with a slotted spoon. Drain off excess oil and place on paper towels. Serve hot with green coriander chutney or sweet tamarind sauce.