Delicious vegetables and onion fried in hot oil, pakoras are a go-to when we want a snack. Make them from veg knocking around at the end of the week to use them up.
Sprinkle in the chickpea flour and add 100ml water. Using your hands, mix until you have a sticky dough that holds the vegetables together. Add more water if the mixture is too dry.
Half fill a deep pan or deep-fat fryer with oil and heat to 180°C. Using three fingers, take clumps of the vegetable mixture and gently drop into the oil. Don’t be tempted to shape into balls: what we want are straggly pakoras that are crisp and uneven.
Fry and turn in the oil until crisp and the batter golden-brown. Drain on a tray or plate lined with kitchen paper. Fry the remaining mixture, eating as you go.
