Vegetable Pakoras

For 2 servings

• gram flour (chickpea flour)100 g
• ground cumin1/2 tsp
• turmeric1/2 tsp
• chilli powder1/4 tsp
• saltto taste
• cold water100 ml
• onion, thinly sliced1/2
• potato, grated1
• spinach, roughly chopped50 g
• vegetable oil, for fryingas needed

1. 1

   In a large bowl, mix the gram flour, cumin, turmeric, chilli powder and salt together.

2. 2

   Gradually whisk in the cold water until you have a smooth, thick batter, similar in consistency to double cream.

3. 3

   Add the sliced onion, grated potato and chopped spinach to the batter, stirring well until everything is evenly coated.

4. 4

   Heat about 3cm of vegetable oil in a deep pan or wok over medium heat until hot, test by dropping in a small piece of batter, it should sizzle and rise to the surface within a few seconds.

5. 5

   Carefully drop tablespoons of the mixture into the hot oil, a few at a time so the pan is not overcrowded.

6. 6

   Fry for 3 to 4 minutes, turning occasionally, until deeply golden and crisp on all sides.

7. 7

   Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining mixture.

8. 8

   Serve hot, with a chutney or yoghurt dip if you like.