IT’S TIME TO BATTER UP

POPULAR FRIED VEGETABLE SNACK A SIMPLE AND TASTY TREAT

Across the subcontinent it is common to hear or smell something sizzling in oil by the side of the road, usually at a bus stop or somewhere busy, where the vendor will skilfully scoop up a little bit of batter, containing anything from onion to cauliflower or broccoli, and swirl it around in the hot oil. Their crispy pakoras hit the spot every time.

Making them at home is easy. Just be sure to cut the vegetables to the same size, so they cook through evenly. It’s an easy but very tasty plant-based recipe that is the perfect party-starter for entertaining friends.

PAKORA VEGETABLE AND CHICKPEA FRITTERS

Serves: 4

INGREDIENTS

1 litre (4 cups) rice bran oil or vegetable oil, for deepfrying; 40g (1 cup) chopped spinach or kale; 125g (1 cup) chopped cauliflower; 60g (1 cup) chopped broccoli; 1 onion, cut into rings; black sesame seeds, to garnish; coriander sprigs, to garnish

PAKORA BATTER: 100g chickpea flour (besan); 100g tempura flour; ¼ tsp ground turmeric; 1 tsp coriander seeds, dry-roasted and ground, or ¼ tsp ground coriander; ½ tsp caraway seeds; a generous pinch of salt

METHOD

For the batter, place all the ingredients in a bowl, add 200ml water and whisk together until smooth. The mixture should be like a thick pancake batter.

Heat the rice bran oil in a sturdy wok or heavy-based saucepan to 180C, or until a cube of bread dropped into the oil turns brown in 15 seconds.

To make the pakoras, take either individual pieces of your chosen vegetable, or a combination of them, and place in the batter to lightly coat.

Carefully add a few pakoras to the hot oil, allowing them to clump together. Don’t put too many in at once, or the oil will cool, and the pakoras will be limp and soggy.

Cook for 3–5 minutes, until they turn a light golden brown, then remove and drain on paper towel.

Serve warm, with a sprinkling of black sesame seeds, coriander sprigs and a dipping sauce of your choice. Image and recipe from Lands of the Curry Leaf by Peter Kuruvita, Murdoch Books. Photo: Alan Benson