Courgette pakoras

1. 1

   To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80-100ml/2½-3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter - you don’t want the consistency to be too thin.

2. 2

   Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended.

3. 3

   Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2-3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest.

4. 4

   Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3-4 tablespoons of water until you achieve the desired consistency.

5. 5

   Serve the pakoras hot with the coriander chutney or tomato ketchup.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.