Vegetable Pakoras

1 small zucchini

1 small sweet potato

3-4 small kale leaves

1 teaspoon plus pinch of salt Pinch red chili powder Vegetable oil

1 cup chickpea flour

1 teaspoon turmeric

1 teaspoon crushed coriander seeds 1 tablespoon unpeeled grated ginger 1 scant cup beer

Instructions: Slice the zucchini into ¼-inch wheels and the sweet potato into thinner slices. Toss the zucchini, potatoes and kale with pinches of salt and chili powder.

Heat up a skillet or wok filled about halfway with vegetable oil and bring the temperature of the oil to about 300 degrees. To make the pakora batter, sift the chickpea flour into a large bowl and whisk in 1 teaspoon salt, turmeric, crushed coriander seeds and grated ginger. Pour in the beer and continue whisking until it’s a smooth, slightly thick mixture.

Drain any excess moisture from the vegetables. Working in small batches, drop into the batter. Using a tablespoon, cover each piece entirely in batter, then drop in the hot oil. Repeat with remainder of vegetables. Fry for about 1-2 minutes on each side. Drain on paper towels. Pakoras are best eaten hot and fresh. Sprinkle some chili powder on top for a spicy punch.

Notes and variations

The beer in the batter makes the pakoras slightly fluffier; however, you can replace it with water or plain yogurt.

Pakoras can be made with almost any vegetable — try using plain potato, carrots, tomatoes (sliced) or onions. With onions, remember to drain all the liquid to make crispier pakoras.

You can add finely chopped herbs to the batter, such as cilantro or mint.

Plain yogurt or ketchup makes a nice dipping sauce for pakoras. Makes 4-6 servings