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Spinach and potato pakoras

Makes 20

  • 2 mugs of gram flour (chickpea flour)
  • 1 mug water
  • 4 large baking potatoes, peeled, cooked and mashed
  • 1 mug frozen spinach, defrosted and roughly chopped
  • 1 tbsp nigella seeds
  • 1 tbsp good quality curry powder
  • ½ tsp turmeric
  • 1 litre of sunflower or groundnut oil for deep frying
  • Salt and pepper
  1. Add the mug of gram flour to the water and mix in a large bowl into a fairly thick batter.
  2. Add in all the other ingredients apart from the oil and mix well. Season with salt and pepper.
  3. Get oil to approximately 160 degrees and using two spoons, drop in golf ball size spoons of mixture.
  4. When they are floating and golden brown, lift out with a slotted spoon onto kitchen paper and season. Check the pakoras are cooked in the middle and return to the oil if they need a little more frying.

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