Ingredients

The following ingredients have 6 Servings
  • 900g (2lbs) potato, peeled and spiralized
  • 2 red onions, peeled, halved and thinly sliced
  • 2.5ml (½ tsp) ground ginger
  • 10ml (2 tsp) ground coriander
  • 5ml (1 tsp) chilli powder
  • 5ml (1 tsp) turmeric powder
  • 10ml (2 tsp) ground cumin
  • 5ml (1 tsp) salt
  • 120g (1 cup) gram flour
  • 5ml (1 tsp) baking powder
  • 125ml (½ cup) water
  • Vegetable oil, for deep frying

Instruction

  • Wrap the potato spirals in a cloth and squeeze all the excess liquid out of it. Snip the spirals with scissors to make them more manageable.
  • Place the potato and onions in a large mixing bowl.
  • Sprinkle the ginger, coriander, chilli, turmeric, cumin and salt on top and stir the potato mixture thoroughly.
  • Measure the flour and baking powder into a separate bowl then systematically beat in the water to form a thick, smooth batter. Add a splash of water if you think the batter is too stiff.
  • Fold the batter into the potato mixture until everything is evenly coated.
  • Heat about 5cm (2in) of oil in a wok or deep pan.
  • Test whether the oil is hot enough by dropping a small quantity of the batter into the oil. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
  • Form a ball, with a diameter of no more than 7.5cm (3in) with your hands, place it on a slotted spoon and lower it into the oil. Remove the spoon. Repeat, but don’t add too many balls at a time, because you risk lowering the oil temperature too much.
  • Cook the balls for a few minutes, turning once, until they are evenly browned and crisp, so about 3-4 mins. Repeat the process until you have used up all the potatoes.
  • Drain on kitchen paper, season to taste and keep warm while you cook the rest.
  • Serve with raita and pakora sauce. Enjoy!