Potato and spinach pakoras recipe

Method

1. Mix the gram flour, spices and ½ tsp each ground black pepper and fine salt in a large mixing bowl. Add the potatoes, onion, spinach and chilli, then massage the veg into the flour mixture – this will help release the liquid and turn the flour into a paste to coat the veg.
2. Take 2 tbsp of the mixture and shape it into a ball about 4cm. Set aside on a plate and repeat with the remaining mixture to make 20 balls.
3. Heat the oil in a large high- sided pan over a medium heat until it reaches 180°C. If you don’t have a kitchen thermometer, put the end of a wooden spoon in the oil: if the oil around it bubbles steadily, it’s ready.
4. Fry the pakoras in batches for 4-5 mins until dark golden- brown. Use a slotted spoon to transfer to a plate lined with kitchen paper, then toss with a pinch of salt, if you like, while still hot. Cover with foil to keep warm while you make the remaining pakoras. Best served fresh, but they’ll keep in an airtight container in the fridge for up to 3 days. Serve with lime pickle or mango chutney, if you like.

• See more Indian fakeaway recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.