Vegetable pakoras recipe
 Classic Indian finger food that no one can resist, these easy vegetable pakoras are so simple to make. 250g/½lb gram flour50g/2oz self-raising flour½ tsp red chilli powder1 tsp garam masala1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets1 tbsp lemon juice300g/10½oz potatoes, peeled and cut into small pieces300g/10½oz onions, finely chopped3 spring onions, trimmed, finely chopped6-8 spinach leaves, finely choppedhandful fresh coriander leaves1 tsp chopped green chilli1 tsp saltsunflower oil, for deep frying 250g/½lb gram flour 50g/2oz self-raising flour ½ tsp red chilli powder 1 tsp garam masala 1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets 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 Method 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. 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. Set aside for 10-15 minutes.Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.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.)When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. 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. 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. 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. Set aside for 10-15 minutes. 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. Set aside for 10-15 minutes. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. 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.) 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.) When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.