Onion pakoras with mint and coriander chutney

1. 1

   To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside.

2. 2

   To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water - no more than 3-4 tablespoons - the batter should be quite dry.

3. 3

   Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter - it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4. 4

   Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3-4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper.

5. 5

   Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like.

1 serving ≈ 43 g

Nutrition values are estimates. - means data is unavailable.