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pakora with a sweet chilli dipping sauce

Author: Mary Griffiths

Ingredients

Pakora

  • 2 cups chickpea/garbanzo bean flour
  • 2 teaspoons kosher salt
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 cup of water
  • 1 large onion halved and thinly sliced
  • 3/4 of a pound of cooked potato cut in 1/4 cubes
  • optional: cilantro
  • sunflower or oil of choice for deep frying

Dipping Sauce

  • 1/4 cup rice wine vinegar
  • 4 tablespoons sugar
  • 1 teaspoon whole dried chilis ground

Instructions

  • Add all the dipping sauce ingredients to a small pan with 2 tablespoons of water. Gently bring to the boil, stirring. Boil for around 5 minutes until slightly reduced. Chill.
  • Parboil potato in boiling water until cooked but not mushy. Mix garbanzo flour with spices, optional cilantro and 1 cup room temperature or warm water. Add onion and potato. Fry around a tablespoon for each pakora, at 375F until dark golden in color. Serve warm with dipping sauce.