Ingredients

Method

Using your large bowl (or jug) and the hand blender, make a smooth and very strongly flavoured batter with the gram flour, sliced ginger, garlic, turmeric, ground coriander and cumin, ground fenugreek, both types of chilli, fresh coriander, salt, soda bicarb and the roughly chopped onion. Use enough water to yield a semi-solid batter the consistency of very thick cream. Keep some flour back to thicken the mix if necessary, or add more water if it's too thick. Taste the batter before you start frying: it should taste much too strongly spiced!

To this batter add your chopped onions and finely diced potatoes. Stir in well.

Heat the oil till very hot, wait till you see a heat haze above the pan before you start to fry.

Using two dessert spoons, drop rounded spoonfuls of batter into the hot oil. Fry for approximately four minutes on the first side and two on the second till golden brown, it may take longer. Do not overcrowd the pan. Turn once during frying and lift out when ready using the mesh ladle or slotted spoon. Drain on kitchen paper. Heat oil again before adding the next batch.

* These pakoras are best served hot, so if you need to reheat them, preheat the oven to 160C, place pakoras on a baking tray and heat for 5 - 10 minutes, turning once in between or till heated through and crisped up..

* In India, pakoras are served with a simple coriander and chilli relish, made by blitzing fresh coriander, green chillies, mint leaves and a little yogurt, or with Raita. Or serve with ketchup that has had a splash of chilli sauce added.