Pakora

• green chilli↗1

  chopped

• ginger↗thumb-sized piece

  roughly chopped

• tomato↗1

  roughly chopped

• gram flour↗200g g
• chilli powder↗1 ½ tsp
• garam masala↗1 ½ tsp
• ground coriander↗1 ½ tsp
• medium potatoes↗2

  peeled, halved and thinly sliced, then halved into quarter moons

• aubergine↗½

  thinly sliced, then halved into quarter moons

• cauliflower↗½

  cut into florets

• large onion↗1

  finely sliced

• lemon↗½

  juiced

• vegetable oil↗

  for frying

• chutney

  to serve

Step-by-step instructions

1. 1

   Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.

2. 2

   Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.

3. 3

   Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.

4. 4

   Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.

5. 5

   Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches.

6. 6

   Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.