4 mixed coloured kumara (500 – 600 g)
1 small onion (80 g), finely diced
4 garlic cloves, crushed
1 red chilli, diced
2 c chickpea flour (also known as Besan or Gram flour)
1 tsp baking soda
1 tsp salt
½ tsp Kasmiri chilli powder
1 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
1 c water
1 tbsp white vinegar
2 c of cooking oil (to fry the pakora)
fresh coriander leaves
Peel the kumara and slice into thin round slices (4mm) then cut into thin strips. You should have about 4 cups. Add the onion, garlic and chilli to the kumara.
In a separate bowl mix the dry ingredients, then add the water and vinegar stirring to make a thick batter. Add the kumara onion mix, and combine well.
Heat the oven to 200°C. Place a cup of oil into a large frypan over medium heat. Using your hands form squash-ball sized pakoras with the batter, and place in the frypan. Cook turning often until well coloured, then place the pakora on an oven tray. Finish cooking the pakora in the oven for 10 mins. This part of the cooking process can be left until ready to serve.
Sprinkle with coriander leaves and serve with a simple raita, or yoghurt with chopped fresh mint.