Courgette pakoras
These crisp, spiced courgette pakoras with a quick coriander chutney are sure to make a regular appearance at the dinner table.
Ingredients
For the pakoras
- 125²µ/4½´Ç³ú gram flour
- 5–6 sprigs fresh coriander, chopped
- 1–2 tsp finely chopped red chillies
- 1 tsp cumin seeds
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- handful fresh parsley, chopped
- 150²µ/5½´Ç³ú red onion, thinly sliced
- 350g/12oz courgettes, washed, thinly sliced into discs
- 1 tsp salt
- sunflower oil, for frying
For the coriander chutney
- 40²µ/1½´Ç³ú coriander, leaves and stalks, roughly chopped
- 25g/1oz ground almonds
- 1–2 green chillies, seeds in, stalks removed
- ½ lime, juice only
- 4 spring onions, chopped
- 3 tsp olive oil
- 1 small green apple, chopped
- 1 tsp salt
Method
To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin.
Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest.
Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency.
Serve the pakoras hot with the coriander chutney or tomato ketchup.
