Spring vegetable pakoras

Name: Spring vegetable pakoras
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Makes About 20
Ingredients: ¼ teaspoon baking powder; 200 g (7 oz) gram or chickpea flour; ½ teaspoon cumin seeds, crushed; ½ teaspoon coriander seeds, crushed; 1 litre (35floz) vegetable oil, for deep-frying; 5 spring onions (scallions), roughly chopped; ½ teaspoon chilli powder; 200 g (7 oz) purple sprouting broccoli or broccolini, roughly chopped; ½ teaspoon ground turmeric; 100 g (3½ oz) peas; ½ teaspoon salt

Preparation info

Makes About
20

Difficulty
Easy
Ready in
2 hr 30

Appears in

Vegetarian

By Alice Hart

Published 2018

About

To make a fresh chutney to go with the pakoras, blend a large handful of chopped mint with a small handful of chopped coriander (cilantro). Chop a small red onion and a couple of green chillies and add them to the herbs with a squeeze of lime, a generous splash of water and a pinch of salt.

Ingredients

½ teaspoon cumin seeds, crushed
½ teaspoon coriander seeds, crushed
½

Starter
Gluten-free
Spicy
Vegetarian

Method

Mix the cumin, coriander, turmeric, chilli powder, salt, baking powder and gram flour together in a large bowl and gradually whisk in 200 ml (7 floz) cold water to form a batter.

Heat the oil in a