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. Recipe by: Bitesize Britain
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 4|
|Calories from Fat: 41 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 126.3mg||4 %|
|Potassium 2314.5mg||61 %|
|Total Carbohydrate 109.5g||32 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 90.1g|
|Protein 23.2g||33 %|
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Calories per serving: 552
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