[Update my dinner status], I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat the vegetable oil in a deep fryer on a low heat. 1 Peel the potatoes, cut into quarters and slice to 5mm thickness. Wash and trim all the other vegetables. Cut the cauliflower into small nuggets and halve the mushrooms. 2 Peel, wash and slice the onion in half, and slice the two halves lengthways into long, thin slices. Wash and shred the spinach leaves. 3 Place the vegetables and onion into a large mixing bowl. Grind the green chillies and add with the gram flour and other ingredients to the mixture. 4 Add the water and mix with your hand or with a wooden spoon until you get an even consistency. 5 Turn the heat to medium. Put a small drop of the pakora mix into the fryer to test the oil temperature. When the mixture sizzles and rises to the top, the oil is at the right temperature. 6 Using a large dessertspoon, scoop up portions of the mixture, placing each one into the hot oil until the mixture slides off the spoon. 7 If you want to use your hand in the traditional Indian technique, take a handful of mix and drop into the oil at a close distance, using your thumb to ease off the mixture from your hand. 8 Cook 15-20 portions at a time, turning occasionally until golden and crispy. The cooking time is about 10 minutes. 9 Place the fried pakoras onto paper towels to drain. Serve hot with cool mint chutney. 10 For the Mint Chutney: Whisk the following ingredients together and serve with the pakoras: 4 large dsp plain yoghurt, 1 tsp mint sauce, 1/2 tsp salt and 5 large dsp milk. Converted by MC_Buster. Recipe by: Bitesize Britain Converted by MM_Buster v2.0l.
