Pakora

Method

1. 1Make the thick batter. Combine chickpea flour, rice flour, cumin, coriander, turmeric, Kashmiri chilli, garam masala, salt, and grated ginger in a large bowl. Whisk together. Add 60 ml of cold water and stir to a thick, stiff paste — it should look much too thick at this stage. That is correct.
2. 2Add the vegetables and rest. Add the onion, cauliflower florets, and spinach to the thick batter. Mix well with your hands or a spoon, pushing the batter into all the surfaces of the vegetables. The salt will begin drawing moisture from the onion immediately. Leave to rest for 15 to 20 minutes. After resting, the batter will have thinned noticeably. It should now coat and cling to the vegetables rather than pool at the bottom of the bowl. If it still seems very stiff, add water a tablespoon at a time. If it has gone too thin, add a tablespoon of chickpea flour.
3. 3Heat the oil. Pour 1 litre of oil into a deep heavy pot 18 to 20 cm across — that gives a layer about 3 to 4 cm deep, enough for the pakoras to float freely. The oil should fill the pot no more than halfway. Keep a lid within reach. Never leave hot oil unattended and keep water away from it; if the oil catches fire, turn off the heat and cover the pot with a lid — never pour water on it. Heat over medium heat to 170 to 175°C (340 to 350°F). Test: drop a small blob of batter in — it should sink slightly, then rise and begin sizzling within 2 to 3 seconds. If it sinks and stays on the bottom, the oil is too cold. If it immediately shoots to the surface, too hot.
4. 4Fry in batches. Using two tablespoons (or lightly oiled fingers), lower rough mounds of batter (about 2 tablespoons each) into the oil, close to the surface and away from you — do not shape them too neatly, the irregular edges become the crispiest parts. You should get about 16 pakoras — four per serving. Fry 4 to 5 pakoras at a time. Cook for 4 to 5 minutes, turning once or twice, until deep golden-brown and crispy all over; break the first one open to check that the batter in the middle is cooked, not pasty. Do not rush: medium heat gives the inside time to cook through while the outside crisps. Remove with a slotted spoon and drain on a wire rack, not paper towels — the rack lets steam escape beneath.
5. 5Serve immediately. Pakoras are at their best within 5 to 10 minutes of coming out of the oil. Serve with the quick mint-coriander chutney below and, if you have it, shop-bought tamarind chutney for dipping. To make the chutney: blend a large handful of mint, a handful of coriander, 1 green chilli, a pinch of salt, and 2 tablespoons of lemon juice with 2–3 tablespoons of water. Pakoras also pair well with a cup of masala chai.