Pakora's

The traditional foods for Ramadan in Pakistan include Dhai Balle, Fruit Chaat and Pakora which my family had been hinting they wanted. These are served with tea, at parties and also to accompany main meals. My brother-in-law who just married insists on them being made every day during Ramadan. I had planned on telling his wife that he detested them and not to mention them in front of him or try making them, but I forgot. I had a go at making some yesterday with not very impressive results, so my husband decided to take matters into his own hands.

Ingredients:

400 grams gram flour

1 cup water

1 large onion – quartered and sliced thinly lengthways

1 large potato (baking potato ideal), peeled and sliced thinly

medium bunch spinach – chopped into thin strips

2-3 chillis (or less if desired) – chopped as finely as possible

1 table-spoon chilli powder

1 level table-spoon salt

1/2 teaspoon of coriander powder if available, otherwise tablespoon of crushed coriander seeds

1 teaspoon cumin powder or seeds

Optional:

1 egg

1-2 tablespoons of yogurt (my mum’s tip)

both of the above are to give the pakora’s softness.

teaspoon pomegranate powder (anardhana) if available.

Method:

Set a wok of cooking oil on medium heat whilst preparing the mix.

Mix the gram flour and water, add salt, chilli powder, coriander, cumin powder/seeds and pomegranate powder until smooth batter forms. Add remaining ingredients and mix.

Once the mixture is ready, turn the oil up to near full heat and drop a spoonful of the pakora mix carefully in. If it starts to sizzle and rise to the top, the oil is ready. Drop in further spoonfuls so that the pakora’s are spaced out. Fry until golden on both sides. Tasty with tomato ketchup, chilli sauce or green chutney.