Vegetable Pakora

• 100 grams gram flour
• 1 medium onion
• 3 medium potatoes
• 1 teaspoon salt
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 2 chillies
• 1 tablespoon fresh grated ginger
• 1 handful chopped coriander
• 2 teaspoons dried fenugreek leaves
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chilli powder

1. Heat up the oil in a karahi or wok to a medium heat.
2. Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
3. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
4. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
5. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
6. Once golden brown and crisp remove from the oil and set on some kitchen paper.

gram flour, onion, potatoes, salt, garam masala, turmeric, chillies, ginger, handful, fenugreek leaves, cumin seeds, red chilli powder

Taken from food52.com/recipes/41414-vegetable-pakora (may not work)