Pakoras

Sift the chickpea flour into a large bowl. Add baking powder, salt, chili spice, cumin and pomegranate seeds and mix well. Add water and whisk well until smooth. 2.

2. add coriander and mix. Set dough aside.

3. dip the prepared vegetables in the batter to taste and shake off gently when removed.

4. Heat oil in a large heavy bottomed frying pan. Shape the vegetables as desired in the oil and deep fry in batches. Turn once to the other side as you do so.

5. repeat until batter is used up.

6. place the fried vegetables on paper towels and drain well. Serve immediately.

Tip: When frying, it is important that the oil is the right heat. If the oil is too hot, the outside and spices will burn before the inside is cooked. If the oil is too cool, the food will soak up oil before the batter is crispy.

Pakoras are eaten all over India. They are prepared in many different ways and with a wide variety of fillings. Sometimes they are served in yogurt.

Tip: Stock up on a variety of high-quality spices – it pays off!

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