Courgette pakoras recipe
 These crisp, spiced courgette pakoras with a quick coriander chutney are sure to make a regular appearance at the dinner table. 125g/4½oz gram flour 5–6 sprigs fresh coriander, chopped 1–2 tsp finely chopped red chillies 1 tsp cumin seeds1 tsp ground ginger1 tsp ground cumin 1 tsp ground coriander handful fresh parsley, chopped 150g/5½oz red onion, thinly sliced 350g/12oz courgettes, washed, thinly sliced into discs1 tsp salt sunflower oil, for frying 125g/4½oz gram flour 5–6 sprigs fresh coriander, chopped 1–2 tsp finely chopped red chillies 1 tsp cumin seeds 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground coriander handful fresh parsley, chopped 150g/5½oz red onion, thinly sliced 350g/12oz courgettes, washed, thinly sliced into discs 1 tsp salt sunflower oil, for frying 40g/1½oz coriander, leaves and stalks, roughly chopped25g/1oz ground almonds1–2 green chillies, seeds in, stalks removed ½ lime, juice only 4 spring onions, chopped3 tsp olive oil 1 small green apple, chopped 1 tsp salt 40g/1½oz coriander, leaves and stalks, roughly chopped 25g/1oz ground almonds 1–2 green chillies, seeds in, stalks removed ½ lime, juice only 4 spring onions, chopped 3 tsp olive oil 1 small green apple, chopped 1 tsp salt Method To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin.Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Serve the pakoras hot with the coriander chutney or tomato ketchup. To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin. To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin. Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency. Serve the pakoras hot with the coriander chutney or tomato ketchup. Serve the pakoras hot with the coriander chutney or tomato ketchup.