Iftar Recipes

Servings: 3-4

INGREDIENTS

• 250g/½lb gram flour
• 50g/2oz self-raising flour
• ½ tsp red chilli powder
• 1 tsp garam masala (mixture of ground spices)
• 1 tsp tandoori masala powder (optional)
• 1 tbsp lemon juice
• 300g/10½oz potatoes, peeled and cut into small pieces
• 300g/10½oz onions, finely chopped
• 3 spring onions, trimmed, finely chopped
• 6-8 spinach leaves, finely chopped
• handful fresh coriander leaves
• 1 tsp chopped green chilli
• 1 tsp salt
• sunflower oil, for deep frying

DIRECTIONS

1. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine.
2. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. 
3. Set aside for 10-15 minutes.
4. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
5. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes
7. Until the pakoras are crisp and golden-brown and the vegetables have cooked through, take them out and serve hot