Pakora

Method

1. Put all the ingredients except the chaat or garam masala, gram flour, cornflour and oil in a bowl with a big pinch of salt. Scrunch the vegetables with your hands for a few minutes (don’t worry if some of them break up) then set aside for 5 minutes – the salt should draw out a little water.
2. Stir in the chaat or garam masala, turmeric, gram flour and cornflour then start adding water 1 tbsp at a time until the vegetables are sticking together in a thick coating. It shouldn’t be runny or like a batter; it’s more like a glue that holds them all together.
3. Heat a deep pan of oil to 160°C, or until a small bit of batter sizzles as soon as it hits the oil. Working in batches, use a tablespoon to scoop up heaped portions of the mixture and pack them tightly with your hand. Carefully slide them into the hot oil and leave to cook for 3 minutes, before flipping and cooking for another 3-5 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
4. Wait until the oil is back up to temperature, then repeat until all the pakora mixture is used up. Serve with raita, chutney or other dipping sauces.