Vegetable pakoras

Ingredients

• 2 cups gram chickpea flour (Approx. 250g)
• 1/4 tsp baking powder
• 1 tbsp cornflour
• 400 ml water
• 1 tsp each of salt, cumin, 7 spice and chilli powder
• 1/4 tsp of sumac
• Small Squeeze lemon juice Approx 1 tsp
• Handful of coriander ((cilantro))
• 1 onion (very thinly sliced)
• 3 spring onions (finely chopped)
• 1 green birds eye chilli (finely chopped)
• 2 potatoes (very thinly sliced into matchsticks)
• 1 cup cauliflower florets (thinly chopped)
• 1/4 of an eggplant (very thinly sliced into matchsticks)
• A handful of extra fine green beans (chopped in half)
• 1/2 cup frozen sweetcorn

Instructions

1. 1

   Prepare the vegetables either using a food processor or slicing very thinly as per instructions

2. 2

   Whisk the gram flour, baking powder, cornflour with the water. Add the salt, sumac and spices along with the lemon juice and stir well

3. 3

   Add the sliced vegetables and mix until everything is coated well with the batter. You are looking for the consistency of a loose cake batter so adjust with flour or water as necessary

4. 4

   If possible, rest for half an hour in the fridge

5. 5

   Heat up your vegetable oil for frying and test with a tiny piece of batter until it sizzles and floats to the surface

6. 6

   Spoon small amounts into the oil turning once they have browned from the sides

7. 7

   Taste the first pakora and adjust salt/seasoning as necessary

8. 8

   Serve immediately with some optional tamarind sauce