Vegetable Pakora
Restaurant-quality vegetable pakora using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- Makes 4 large or 6 medium
- 200 gm potato (prepared weight)
- 2 tspn methi (see note 1)
- 125 gm onion (prepared weight)
- 1 - 2 tspn fennel seeds
- 60 gm carrot (prepared weight)
- ½ tspn hot madras curry powder (see note 2)
- 5 gm garlic (prepared weight)
- ¼ tspn turmeric
- 10 gm ginger (prepared weight)
- 1 tspn salt
- ½ - 1 tspn chilli powder to taste
- 4 tbspn gram flour (see note 3)
- 1 tspn ground coriander
- 20 gm butter
- 1 tspn ground cumin
- 1 tbspn oil
Method
- 1
Peel the potatoes and cut into pieces.
- 2
Cut a medium onion approx in half (for 125 gm) and remove skin but do not slice or chop at this stage.
- 3
Grate the carrot and remove as much moisture as possible using kitchen paper.
- 4
Finely chop the ginger and garlic.
- 5
Add water to a large saucepan, salt to taste, and add the potatoes and onion, bring to a boil and simmer for or until the potatoes are cooked.
- 6
Drain the water and remove the onion onto kitchen paper.
- 7
Mash the potatoes, adding butter,
- 8
Cut the onion into pieces.
- 9
Using a large bowl, mix the chopped onion and carrot into the mashed potato.
- 10
Mix in the ginger and garlic.
- 11
Add all the spices and mix thoroughly.
- 12
Add the gram flour and mix thoroughly (use more if the mix is too wet).
- 13
Make 4 or 6 burger shaped pakoras by hand by moulding into a ball and then flattening as needed. (They can be frozen for future use at this stage.)
- 14
Place on a plate that has been sprinkled with some gram flour and dust the tops with a little more gram flour and refrigerate for as long as possible.