Farzana has been a volunteer with the Maxwell Centre for years, she has been great at helping out with our cooking groups and has now also got into learning how to grow her own vegetable at home. She has been the one behind making all your beautiful edible flower posies for the harvest boxes!
INGREDIENTS FOR PAKORAS:
1 cup of gram (chickpea) flour (You can get this from your local Asian shop or from the Asian section in Tesco’s for example)
2 medium sized onions
2 medium sized potatoes a few dry fenugreek leaves
1 large egg
1 cup of warm water “Crisp and dry” or any cooking oil for frying
1 tsp cumin seeds 2tps salt 1tsp chili powder
1tsp coriander powder
1 tsp cumin powder
Optional greens (they do make better pakoras!)
Chopped spring onions
Chopped fresh coriander
3-4 Chopped green chilies
INGREDIENTS FOR RED ONION DIP:
1 chopped red onion (leave to soak for a couple of hours in ice cold water and drain)
3-4 tbs of tomato sauce
2 tsp of tomato pure
Juice of 1/2 lemon
1/2 tsp of mint sauce
1/2 tsp chili flakes
1/2 tsp salt
Chop the onions and potatoes. Add all the spices, fenugreek leaves, whisked egg, flour and warm water. Mix into a thick paste.
Heat the oil using a tablespoon to scoop the butter (one scoop per pakora). Fry until golden brown on a medium heat. Take out with a slotted spoon and drain. Put on plate with some kitchen paper to absorb the oil.