With a little oil in the bottom of a large pan, fry the jeera until it turns brown.
|Mix all of the ingredients together|
to make this versatile mixture.
Add the chillies and fry for a few tens of seconds then add the chopped onion.
Add around 50mls of water and put the lid on and cook until the onion has gone soft.
Add the ginger and garlic and mix in.
Add the spinach and lemon juice and mix
Add the cooked potatoes and chop up so that they are not much bigger than 1-2cm.
Mix well and then let cool down.
In a bowl, mix the besan with the coriander powder, the turmeric powder and the baking powder.
|Deep fry them at around 165 Celsius - this|
allows the inside to cook before the outside burns.
Add the mixture from the pan and mix well - this should coat the mixture with besan evenly.
Add water until you have a nice consistency that is not too firm but not runny either.
Heat the oil in the deep oil fryer to 165 Celsius.
Use a desert spoon to pick up quantities of this mixture and a fork to push them off the spoon into the oil - doing this just above the oil so as to avoid splashing the oil around or, more importantly, avoid splashing it on you.
The quantity depends upon what you want - small snacks or a larger meal. Remember that they do expand when they cook - because of the baking powder in them - but aim for a volume equivalent to a ball of 3cm diameter for the larger ones.
Allow the finished parkoras to drain into the hot oil and then put them on some paper kitchen towel to soak up any excess oil as they cool down.
|The finished pakoras. They are naturally bumpy and|
that allows the onion in the bumps to caramelise more.
Let them cool down completely before you seal them in your lunch box - otherwise, they will go soggy.
Enjoy them with some of your favourite pickle.
|Pakoras with samosas and a nice dip of|
your favourite pickle make a nice meal.