Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder(if using) and stir well to combine.
Add the lemon juice, then gradually add enough water to form a smooth batter. Leave aside for 10-15 minutes.
Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
Heat the oil in a suitable deep frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be extremely dangerous. Do not leave unattended.)
Carefully lower tablespoons of the batter mixture in batches into the oil (avoid splashes) and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately with various chutneys of your choice.
300g Rooster potatoes, peeled and cut into small pieces (can be par boiled for 4-5 mins)
250g gram flour (you can use plain flour but it won’t have same texture or taste)
50g self raising flour
½ tsp chilli powderr
1 tsp garam masalar
1 tsp tandoori masala powder (optional)r
1tbsp lemon juicer
300g onions, finely choppedr
6-8 spinach leaves, chopped, not tornr
2/3 spring onions finely chopped (optional)r
handful coriander leavesr
1 tsp chopped green chilli
salt to taste
Sunflower oil to deep fry
Atlantic Coast Seafood Chowder
This warming, golden chowder is filled with delicious prawns, mussels and squid. It's super quick to make and sure to warm your cockles!
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.