Vegetable Pakora

Method

Tap a step when it's done.

1. 1Put the onion, potato, spinach, green chilli and ginger in a large bowl. Sprinkle with the salt, rub it in with your hands and leave for 5 minutes so the vegetables start releasing their juices.
2. 2Add the gram flour, rice flour, turmeric, chilli powder and cumin and mix with your hands.
3. 3Add water a tablespoon at a time, mixing as you go. Stop when you have a thick, sticky mixture that coats the vegetables thinly; it should not be a runny batter.
4. 4Heat the oil in a deep pan over medium-high heat to 170-175 °C. It is ready when a drop of batter sizzles and rises to the surface straight away.
5. 5Using your fingers or a spoon, drop loose, rough walnut-sized clumps into the oil. Fry 6-8 at a time without crowding the pan.
6. 6Fry for 4-5 minutes, turning now and then, until deep golden all over and the sizzling quietens down. Drain on paper towels and repeat with the rest.
7. 7Serve hot with mint-coriander chutney, ketchup or a yogurt dip, ideally with a cup of spiced milky chai.