Onion, Cabbage and Carrot Pakora
A spicy fritter made from a batter using fine blonde chana dhal flour which gives the pakora its distinctive taste. A touch of spice, some salt, fresh coriander leaves, thinly sliced onion, cabbage and carrot and water are mixed into the batter, spoonfulls of which are deep-fried.
Makes more than 12 Pakoras
'Remove each Pakora from the oil in the order they went in, drain well on kitchen paper...'
225g (8oz) onion, cabbage and carrot, finely sliced
vegetable oil for deep-frying
180g (6oz) gram flour (Besan)
2 tablespoons (c30g) Curry Powder
2 teaspoons Garam Masala
1/2 teaspoon cumin seeds, roasted
1/4 teaspoon lovage seeds, roasted
1/8 teaspoon coriander seeds, roasted
1 handful of Massor Dhal (red lentils)
2 fresh green chillies, finely chopped
1 teaspoon dried fenugreek leaves
2 tablespoons fresh coriander leaves, chopped
1 teaspoon salt
Mix the batter ingredients together, adding sufficient water to achieve a thickish paste which will drop sluggishly off the spoon.
Mix the sliced onion, cabbage and carrot, then leave to stand for at least 10 minutes, during which time the mixture will fully absorb the moisture.
Meanwhile, heat the deep-frying oil to 190?C / 375?F. This temperature is below smoking point and will cause a drop of batter to splutter a bit, then float more or less at once.
Inspect the mixture. There must be on 'powder' left, and it must be well mixed.
Scoop out an spoonful of the mixture and place it carefully in the oil.
Place all other spoonfulls in, but allow a second or two between each one or the oil will not maintain its temperature.
Fry each Pakora for about 6 minutes, or until cooked right through, turning once.
Remove each Pakora from the oil in the order they went in, drain well on kitchen paper.
Serve immediately with salad garnishes, lemon wedges and chutneys.