Vegetable Pakora

Method

1. 1

   Mix the vegetables

   At room temperature, 5 minutes: combine the onion, potato, green chilli and coriander in a bowl. Toss until evenly mixed.

2. 2

   Season and coat

   At room temperature, 5 minutes: stir in the ajwain, cumin, turmeric, chilli powder and salt, then add the gram flour. Pour in the cold water gradually and mix until the vegetables are coated in a thick batter.

3. 3

   Heat the oil

   Over medium heat, 8 to 10 minutes: heat the oil in a deep, heavy saucepan to 175°C. Without a thermometer, drop in a little batter; it should rise steadily and bubble, not sink or brown immediately.

4. 4

   Fry the pakora

   Over medium heat, 4 to 5 minutes per batch: drop small loose clumps of the mixture into the hot oil, leaving room between them. Turn once or twice and fry until crisp and deep golden, with no raw batter visible.

5. 5

   Drain and serve

   Off the heat, 1 minute: lift the pakora out with a slotted spoon and drain on a rack or kitchen paper. Let the oil return to 175°C between batches, then serve the pakora hot.

Tips

• Add the water gradually; use only enough to bind the vegetables in a thick coating.
• Fry small batches and leave space around each clump so the oil temperature does not drop.
• Use a thermometer if you have one, and let the oil return to 175°C between batches.

Swaps

• Use thinly sliced cabbage in place of some of the onion or potato.
• If you do not have ajwain, use an extra pinch of ground cumin.

Storing

Best eaten hot; refrigerate leftovers in an airtight container for up to 2 days and re-crisp in a hot oven.