CURRY BALL RECIPES

Name: Pakora
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 1 green chilli, chopped; thumb-sized piece ginger, roughly chopped; 1 tomato, roughly chopped; 200g gram flour; 1 ½ tsp chilli powder; 1 ½ tsp garam masala; 1 ½ tsp ground coriander; 2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons; ½ aubergine, thinly sliced, then halved into quarter moons; ½ cauliflower, cut into florets; 1 large onion, finely sliced; ½ lemon, juiced; vegetable oil, for frying; chutney, to serve

PAKORA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Pakora recipe - Recipes and cooking tips - BBC Good Food image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories Side dish, Snack, Starter

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches.
Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, FatContent 13 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 7 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.1 milligram of sodium

PAKORA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Pakora recipe - Recipes and cooking tips - BBC Good Food image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories Side dish, Snack, Starter

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches.
Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

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PAKORA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney
From bbcgoodfood.com
Total Time 50 minutes
Category Side dish, Snack, Starter
Calories 309 calories per serving

Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

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