75g gram flour

Apple Cider to bind

½ tsp. ground cumin

½ tsp. garlic & ginger paste

¼ tsp chilli powder

Small handful of chopped fresh coriander

½ fresh green chilli (finely chopped)

¼ small cauliflower, cut into small pieces

¼ aubergine, thinly sliced

1 potato, coarsely grated

Handful fresh spinach

Salt to taste

¼ cup of warm water

¼ medium white onion (finely sliced)

Vegetable oil for frying

1. Mix all the dry ingredients together with the fresh coriander.
2. Slowly start adding the cider to form a batter. You don’t want the batter to be too thick or too thin, it needs to be able to coat the vegetables without being too heavy.
3. Add the onions and other vegetables and mix together to coat well and set aside.
4. Add the vegetable oil to a heavy based frying pan and heat allowing the oil to become very hot before reducing to a medium heat for cooking the pakoras. Caution: take care when frying due to the oil spitting.
5. Add spoonfuls of pakora batter mixture carefully into the oil, a few at a time, trying not to overcrowd the pan as this will affect the cooking of the pakoras.
6. Fry gently, turning over occasionally for 3 minutes or until golden brown in colour.
7. Remove the fried pakoras with a slotted spoon and place on kitchen paper to drain before transferring to serving dish.
8. Either serve straight away or keep warm in a low oven (100°C) until ready to serve. Serve with a delicious mint yoghurt dip for a great starter!