I generally make mine with a mixture of sliced onions, spinach, cauliflower and potatoes. However you can use any type of vegetable or meat for example chicken when cooking this recipe.
To start off the ingredients you need:
- 100g gram flour (a fine milled chickpea flour)
- 1 medium onion (sliced finely)
- 3 medium sized potatoes
- 1 tsp of salt
- 2 tsp garam massala
- 1 tsp of turmeric
- 1 tsp of chili
- 1 tbsp ginger
- 100 ml cold water
- Oil for frying
Heat up the oil in a karahi (a deep pan typicallly used in Indian cooking) or wok to a medium heat.
1. Slice the onion lengthways very thinly and place in a bowl.
2. Peel the potatoes and dice into cubes, place them into the same bowl with the onion. You can also use aubergines and cauliflower - chop into very small pieces.
3. Sprinkle all of the dry spices, chillies and ginger into the bowl and then sieve in the gram flour - mix together using your hand.
4. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
5. Make sure that your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
6. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
7. Once golden brown and crisp remove from the oil and set on some kitchen paper.
These pakora are amazing with home made mint yoghurt and a variety of chutnies.
For a meat option I've gone for my all time favourite I love to cook when I want home comfort food, chicken tikka.
The ingredients for this recipe are:
- 1 pint of live natural yogurt
- 1 Tablespoon cumin powder
- 1 Tablespoon garam massala
- 1 Teaspoon coriander powder
- 1 Teaspoon turmeric powder
- 1 Teaspoon chilli powder
- Juice 1 lemon
- 8 cloves garlic - crushed
- 1 inch grated ginger
- 4 Chicken Breasts Cubed
- 1 Lemon
- Mix the spices, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade.
- Marinate the chicken in the marinade for 2-60 hours.
- Preheat the oven to it's highest heat for at least 20 minutes.
- Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven.
- Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked.
- Serve with a wedge of lemon and a fresh mix leaf salad.
Indian cooking, especially starters, are easy and not complicated to cook. So if you're trying to impress a group of people or cooking a romantic dinner don't pass up Indian dishes because you can always create something that will make you say wow.
“Like a lot of people say the best way to a person's heart is most definitely food”
To be continued...