So the other day while my daughter and I were making doughnuts I figured we might as well stack our deep fry functions and make some pakoras to go with the killer pot of chicken curry that was waiting for us in the slow cooker. These turned out perfect and were actually really easy to make.
Start by chopping and boiling a few potatoes and a couple carrots. In a pan fry 1 chopped large onion until golden brown.
In a large bowl combine 1.5 cups of chickpea flour with: 1 tbsp sea salt, 1 tbsp tumeric, 1 tsp curry, 1 tsp cayanne, 1 tsp garam masala, 1 tsp cumin. Blend. Mix in 1 cup of warm water, and stir until you have a sticky mix, you can add a little extra water if you need, but you don’t want the dough too wet. Add in cooked potatoes, carrots and onions along with about 1/2 cup of peas. Mix well. Allow batter to sit at roof temperate for a while before forming into flat-ish patties. Your mixture should be easy to sculpt and stay nicely bound together when handled. Deep fry pakoras until deep golden brown, drip, cool, and serve with community chutney.