PAKORAS

Cooking Method

Add salt and ½ tsp of garam masala to Gram flour and mix well

Mix sliced onions, diced potatoes, diced cauliflower, chopped Spinach leaves, chopped coriander leaves, ½ tsp garam masala,½ tsp cumin powder, chillies (optional) and grated ginger in bowl.

Sprinkle the gram flour onto the mixture and add little water at time.

The batter should be thin enough only to coat the mixture. It shouldn’t be runny otherwise pakoras will break-up during frying.

Heat the oil to 190 C and drop the mixture into hot oil with a spoon

Fry for 5 minutes till golden brown. Serve Hot

See more recipes here on Chef Romy's page

Ingredients

2
2
4
10
1 tsp
1 tsp
½ tsp
1 tsp
50 gms
•
•

Medium Onions (Thinly Sliced)
Medium Potatoes (Diced 0.5cm)
Small cauliflower florets (Chopped)
Fresh Spinach leaves
Finely grated ginger or ginger powder
Garam masala
Cumin powder
Coriander powder
Besan (Chickpea/Gram flour)
Salt and Chillies to taste
Cooking oil for frying

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		Cooking Method Add salt and ½ tsp of garam masala to Gram flour and mix well Mix sliced onions, diced potatoes, diced cauliflower, chopped Spinach leaves, chopped coriander leaves, ½ tsp garam masala,½ tsp cumin powder, chillies (optional) and grated ginger in bowl. Sprinkle the gram flour onto the mixture and add little water at time. The batter should be thin enough only to coat the mixture. It shouldn’t be runny otherwise pakoras will break-up during frying. Heat the oil to 190 C and drop the mixture into hot oil with a spoon Fry for 5 minutes till golden brown. Serve Hot See more recipes here on Chef Romy's page
Ingredients
2 2 4 10 1 tsp 1 tsp ½ tsp 1 tsp 50 gms • •	Medium Onions (Thinly Sliced) Medium Potatoes (Diced 0.5cm) Small cauliflower florets (Chopped) Fresh Spinach leaves Finely grated ginger or ginger powder Garam masala Cumin powder Coriander powder Besan (Chickpea/Gram flour) Salt and Chillies to taste Cooking oil for frying
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