Spring vegetable pakoras from Vegetarian by Alice Hart
To make a fresh chutney to go with the pakoras, blend a large handful of chopped mint with a small handful of chopped coriander (cilantro). Chop a small red onion and a couple of green chillies and...
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Ingredients
- ½ teaspoon ground turmeric
- ½ teaspoon coriander seeds, crushed
- ½ teaspoon salt
- ½ teaspoon chilli powder
- ½ teaspoon cumin seeds, crushed
- 200 g (7 oz) purple sprouting broccoli or broccolini, roughly chopped
- 5 spring onions (scallions), roughly chopped
- 100 g (3½ oz) peas
- 200 g (7 oz) gram or chickpea flour
- ¼ teaspoon baking powder
- 1 litre (35floz) vegetable oil, for deep-frying
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