There are two methods of making
pakora that I know of. This one blends the ingredients together; the other is more like spicy
tempura. I had these cooked in
ghee in a restaurant and they were incredible. But you can use
canola or
grapeseed oil to make them.
To make pakora you will need:
- Six tablespoons of plain flour
- One tablespoon of self-raising flour
- Two teaspoons of chili powder
- One teaspoon of baking powder
- Half a teaspoon of salt
- Half a teaspoon of freshly ground black pepper
- Two teaspoons ground turmeric
- Three teaspoons hot curry powder
- One teaspoon of garlic powder
- Two eggs, beaten
- One large, finely chopped onion
- One medium, finely chopped potato
- Half a pound of finely chopped fresh spinach
- Half a pint of very cold water
- Oil for frying
Method:
Mix all of the ingredients in a bowl to form a thick paste. Set it aside, allowing it to stand for an hour. Heat oil in a wok or a deep frying pan and then reduce the heat to medium-high. Using a tablespoon to scoop the batter, push it off the spoon, into the oil with your index finger. Cook until the pakora turn golden brown, but don’t cook more than six at a time or the temperature of the oil will drop. Lay them on paper towels as you finish each batch.
Pakora are very good served with a yogurt dipping sauce, either alone or as a side dish with dal and a curry.