This should serve up around 20 pakoras.
Equipment needed: deep fat fryer (or a deep frying pan), grater, slotted spoon, 2 x mixing bowls (1 large), peeler, sharp knife, plate and kitchen roll.
Preparation time: 15mins
Cooking Time for each Pakora: Approx 3 – 4 mins
1 Medium sized Pumpkin or any Squash – peeled and cut into lengths
2 Large Onions – Peeled and sliced finely
4 Green Finger Chillis Chopped (add more if you dare)
1 Bunch Fresh Coriander Chopped
6 tbsps (heaped) Gram Flour
1 tbsp Chilli Powder
1 tbsp Paprika
1 tbsp Ground Turmeric
1 tbsp Ground Cumin
1 tbsp Ground Coriander
Water as required
1 tsp Salt to taste
Oil for Frying
If using a deep fat fryer, pour the oil into the fryer and switch on set at 170C, if using a pan, fill to within 3cm of the top and heat until the oil starts moving, be careful not to heat to high and have a lid handy should things start going wrong (i.e. if it should ignite, just put the lid on, turn off the heat and walk away, the flames should extinguish themselves.)
Grate the pumpkin into the large mixing bowl, add the slice onions, chopped chillis, fresh chopped coriander and mix.
In the other bowl place all the dry ingredients, mix with a spoon and then add a little cold water and stir. Initially the consistency should be quite thick but stir-able with a spoon, if you haven’t got this add a little drop of water until this is achieved.
Put the batter mixture into the pumpkin mixture and stir thoroughly. This may take a little effort. If the mix is looking too watery, you can add a little more gram flour to keep consistency. When everything is mixed get ready to fry.
Place a double sheet of kitchen role on a dinner plate or dish near the fryer.
Firstly test the temperature of the oil not with your fingers, take a tiny bit of the batter mixture and drop it into the oil. It should rise to the top of the oil, if it doesn’t the oil isn’t hot enough and you’ll have to wait for it to reach temperature a little longer.
Once at the right temperature, take a spoonful of the pakora mix and place it in the oil - we use a second spoon to make sure it goes in smoothly, and try and get as close to the surface of the oil as possible. Do this for about 3 -4 scoops depending on the size of pan being used, don’t over fill.
Move the pakoras around so that they start to float to the top. After about 3-4mins they’re done, lift them out and place on the kitchen role to drain.
Repeat this to make as many Pakoras as you like.
Serve with a good helping of Kit’s Peanut Chutney to dunk the pakora into and a sprinkle of chopped fresh coriander for decoration.