Beer batter pakoras
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a snack
Skip to ingredients
- 200g gram (chickpea) flour
- 25g plain flour
- 1 tsp fine salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp chilli powder
- ½ tbsp garam masala
- 200ml IPA beer
- 1 clove garliccrushed
- finely grated to make 1 tbsp ginger
- 2 (about 250g) floury potatoes (such as Maris Piper)peeled and cut into ½cm dice
- 1 large onionsliced
- ¼ tsp baking powder
- ½ lemonjuiced
- for deep-frying vegetable oil
GREEN CORIANDER DIP
- a large bunch corianderroughly chopped
- 1 shallotfinely chopped
- 1 green chillideseeded and chopped
- 1 lemonjuiced
Nutrition:
- kcal306
- fat12.3g
- saturates0.9g
- carbs34g
- sugars4.5g
- fibre6g
- protein10.2g
- salt0.9g
Method
step 1
Put all the dip ingredients, except a small handful of the chopped coriander, into a small food processor with 5 tbsp water and whizz to a spoonable sauce. Season with a pinch of salt and sugar.
step 2
Mix the flours, salt and spices in a large bowl. Slowly pour in the beer, whisking until you get a smooth, thick batter. Stir in the garlic, ginger, potatoes and onions. Fold everything together well – the batter should coat the veg but fall off a spoon easily. Add the reserved coriander, baking powder, lemon juice and some black pepper.
step 3
Fill a pan no more than 1/3 full with the oil and heat until 180C or until a cube of bread browns in 30 seconds. Use a dessertspoon to lower portions of the veg and batter into the oil. Fry batches of 3-4 at a time for 5-6 minutes, turning halfway, until deep golden. Drain on kitchen paper and keep warm in a low oven while you fry the rest. Serve with the dipping sauce.
