Pakoras can be made with various ingredients and the most popular are the vegetable pakoras. You can have ingredients such as onion, potato, spinach, cauliflower or a mix. Whatever takes your fancy.
You can also make them with chunks of meat and cheese or you can be creative like those in Scotland who have invented the Haggis pakora!
This recipe is for vegetable pakoras and the ingredients are not unusual except for one HP Sauce! Believe me you are going to love this
Garam Marsala curry powder
Gram chickpea flour (do not use any other flour)
Vegetable oil for cooking
Note: vary the quantities of ingredients according to how much you want to cook and to taste. Do not over do the amount of turmeric or curry powder.
Break the cauliflower into florets and blanch in hot water.
Par-boil the potatoes.
Dice the onions, chillies and par-boiled potatoes.
Grate the garlic and fresh ginger.
Heat the vegetable oil in a fryer or heavy saucepan.
Put all the vegetable ingredients into a large bowl. Then mix in the ginger and garlic, turmeric, curry powder and salt and pepper to taste. Add the HP Sauce and mix everything together into a gooey consistency.
Add a little water to the mixture at room temperature, but do not boil or heat.
Mix in the gram flour to bind the mixture. Be careful not to over do the gram flour. Note: Gram flour absorbs the taste of chillies, garlic etc., quite easily therefore, you may need more of these ingredients so as not to lose the taste.
Deep fry spoonfuls of mixture and place on a plate lined with paper towels to remove excess oil.
Serve with chutney or tomato ketchup.