- 3 sliced large potatoes (King Edwards are my favourites)
- Two large onions, sliced finely
- Two bags of baby spinach
- One large bunch of coriander (chopped)
- One bunch of fresh fenugreek (chopped)
- 1/2 tsp cumin seeds
- 1/2 tsp ajwain (carom seeds)
- 1 tsp pomegranate powder
- 1/2 red chilli powder
- 1 tsp garam masala
- 100g-150g chickpea flour
- Vegetable oil, for deep frying
1. Cut the potatoes and onions thinly into a large mixing bowl; add the baby spinach, chopped coriander and fenugreek. Sprinkle salt over, and leave in the fridge overnight. NB: I place a small side plate on top of the ingredients in the mixing bowl with a heavy object on top of the plate to help draw the water from the fresh ingredients. My heavy object is my pestle and mortar.
2. Remove from the fridge and you will find that the salt (and your weighted object) has drawn all the water out of the spinach and other ingredients.
3. Add cumin, ajwain, pomegranate powder, red chilli and garam masala and stir. Then gradually add gram flour until the mixture is the consistency of pancake batter.
4. Pour vegetable oil into a wok or deep pan. Let the oil heat for a while, and when you feel the oil is hot enough, carefully place spoonfuls of the mixture into the oil.
5. Once the potato slices are golden in colour, take the pakoras out of the oil, and put them on some kitchen paper to absorb any excess oil.
6. Serve these hot, with ‘masala cha’ and mint and coriander chutney.
Recipe courtesy of Anjula Devi