Crispy Vegetable Pakoras

• Great for vegans.
• Naturally gluten-free.
• Lip-smacking Indian finger food.
• Excellent for a starter or to serve at a party.
• Experiment with different vegetables and spices!

Organic Chickpea Flour, Gluten-Free (1kg) - Sussex Wholefoods

120g Organic Chickpea Flour

Garam Masala Powder 25g, Organic (Just Natural Herbs)

2 tsp Organic Garam Masala

Ground Chilli 25g, Organic (Just Natural Herbs)

2 tsp Organic Ground Chilli

Turmeric Powder, Organic 100g (Sussex Wholefoods)

1 tsp Organic Turmeric Powder

Cumin Seeds, Organic 100g (Sussex Wholefoods)

1 heaped tsp Organic Cumin Seeds

Gluten-Free Baking Powder 130g (Doves Farm)

1 level tsp Baking Powder

Profusion Himalayan Rose Pink Salt - fine 500g

1 tsp Salt

Other Ingredients

• 1 medium onion
• 5 spring onions
• 3 medium potatoes
• 1 small bunch of fresh coriander
• Water
• Oil for deep-frying.

Method

1. Peel the potatoes and chop into small pieces.
2. Slice the onions.
3. Put potatoes and onions into a bowl and add chickpea flour, baking powder, salt and spices.
4. Add chopped coriander.
5. Slowly add water, mixing as you go, until the consistency is like double cream.
6. Heat the oil in a large pan.
7. When oil is hot, add dessert spoons of the mixture, taking care not to overcrowd the pan.
8. When the pakoras are golden, remove from the pan and drain.
9. Serve hot!