1/2 cup of urad lentils (“split white washed urad” is the variety you will need)
4 tbsp water
3 green chillis (can vary according to your personal preference), roughly chopped
2″ ginger, peeled and roughly chopped
Handful fresh coriander, finely chopped
1 small onion, finely diced
3/4 tsp salt
1/2 tsp paprika powder
1tsp coriander seeds, coarsely ground
Pinch of asafoetida (optional)
Oil for frying
- Soak urad lentils for 3-4 hours. Then wash well and rinse.
- Add ginger & chilli to a food processor and grind briefly until coarsely ground. Remove and place into a large mixing bowl.
- Now add the urad lentils to the food processor along with the water. Grind for a good 2-3 minutes until a thick, smooth paste forms. It should be similar to the consistency of humous. Empty into the mixing bowl containing the chills & ginger.
- To the bowl, add the fresh coriander, onions, salt, paprika, coriander seeds and asafoetida.
- Using one hand, mix the mixture for 2-3 minutes until all of the ingredients are well combined
- Heat oil in a pan on low/medium heat. Once hot, using your hand, drop medium sized balls of the mixture about 3″ wide into the oil. If you prefer, you may use a tablespoon. Ensure you leave a little room between each pakora and that the pan is not too overcrowded.
- Once all of the pakoras rise to the top of the pan, turn them over using a metal slotted spoon. Allow to cook for a further 3-4 minutes. You should now begin to see the colour of the pakoras change so they are golden. Once you see this, turn each pakora over an continue to cook for another 3-4 minutes.
- Once the pakoras are golden all the way around, remove from oil and drain on a kitchen towel. Repeat with the remaining mixture.
- Serve hot with tamarind chutney or tomato sauce!