100g chickpea flour (besan) or rice flour
2 tsp garam masala
1 tsp ground coriander
1/2 tsp chilli powder
75g natural yoghurt
1 tbsp lemon juice
25g red capsicum
50g cooked potatoes
50g cauliflower florets
50g corn kernels, thawed if frozen
corn oil, to deep fry
- Combine the flour and spices in a bowl. Make a well in the centre. Break the egg into the well. Add the yogurt and lemon juice, then whisk into a thick batter. Allow the batter to stand for at least 10 minutes.
- Meanwhile, finely chop the onion. Deseed and finely chop the capsicum. Cut the potatoes and cauliflower into 1cm dice. Stir capsicum, potato, cauliflower and corn into the batter. Mix well. Allow to stand for another 10 minutes.
- Fill a deep pan with corn oil until 1/3 full. Heat until a cube of bread dropped in sizzles. Stir the batter.
- Drop 3-4 spoonfuls of batter into pan. Deep-fry for 8 minutes, or until golden. Remove and drain. Deep-fry remaining batter in same way, to make 12 pakoras. Garnish with coriander, if you like.