GOBI PAKORA RECIPE RECIPES

Steps:

• To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes.
• Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice.

Steps:

• Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine.
• Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
• Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
• Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.