Ingredients:
Pakoras
175 gramschickpea flour
150 gramscauliflower florets, diced roughly into ¼-inch chunks
150 gramsRusset potatoes (about one large), peeled and diced roughly into ¼-inch chunks
75 gramschopped finely
150 gramsred onion (about one medium), peeled and sliced thinly
2 Thai green chillies, chopped
10 gramsginger, grated
1 teaspooncumin seeds
1 1/2 teaspoonstable or fine sea salt
2 teaspoonsgaram masala
Sunflower or vegetable oil, for frying
Coriander & Walnut Chutney
35 gramscilantro, including stems, roughly chopped
2 garlic cloves, peeled and roughly chopped
2 Thai chillies, chopped
1 1/2 tablespoonslemon juice (from one large lemon)
2 scallions, with greens, roughly chopped
25 gramsraw walnuts, chopped
1 teaspoonfine sea salt
4 teaspoonsextra-virgin olive oil
Directions:
Sift the flour into a large bowl, then add all of the ingredients except the water and oil. Mix the ingredients in the bowl, gently add 130 milliliters of water, and mix together with your fingers so everything is coated well. If the batter is very thick, add 10 ml extra water. If the vegetables aren’t sticking together, add a sprinkle of chickpea flour until you can make small clumps of the batter that stick together.
Next, fill a large heavy-bottomed skillet halfway with oil and heat over a medium heat to 345 to 355ºF (175 to 180ºC). If you don’t have a thermometer, to check if it is hot enough, drop a tiny spoonful of the mixture into the oil. If it floats to the surface, the oil is ready—if it sinks to the bottom, it needs to be hotter.
Make golfball-sized portions of the mixture, slightly flatten, and drop into the oil and fry for 2-3 minutes until crispy and golden brown. Fry in small batches—make sure not to overcrowd the pan. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain the excess oil. Repeat until all of the mixture has been cooked. Serve hot with a cup of chai, plus chutney or ketchup.
Make the chutney:
Add all of the ingredients and 40 milliliters of water to a blender or food processor, blend until smooth and serve with the pakoras.