How to make Romy Gill’s pakoras

Use up left over vegetables, or the tins you’ve got in your cupboard for this easy, but feel-good dish by Romy Gill

I wanted to make this recipe to cheer everyone up. I only wanted to use ingredients that you will have in your cupboards and to create something easy for the whole family to enjoy.

This is one of the many delicious variations you can use – feel free to use whatever vegetables you have leftover or ingredients you’re not sure what to do with.

I am using plain flour because most of us have it in our house rather than gram flour. If you have gram flour or you are allergic to gluten, do use that instead.

I’ve given different variations of some of the ingredients in case you can’t get fresh herbs or can’t replenish any spices you might have run out of at the moment.

I really hope you enjoy this recipe and it inspires you to get creative during self-isolation.

300g potatoes (fresh or tinned), peeled and thinly sliced
100g any onion thinly sliced 
Handful of fresh coriander or parsley (dried herbs are also fine)
1tsp salt 
2tsp garam masala (ground cumin or ground coriander will work as well)
75g plain flour or gram flour
Oil for frying 
50ml cold water

Heat oil in a deep pan on a medium heat. While the oil heating add all the ingredients into a deep bowl with just enough water to make a thick batter.

Using roughly 50ml of cold water, this should make the batter sticky, but not too dry. Ensure all the ingredients are well coated in the batter. Keep aside.

Check the oil is hot enough by dropping a little bit of the batter mix – it should float quickly if it’s at the right temperature.

Separate the mixture so you cook it in batches and each piece is separate. Drop the pieces into the oil, once they’re golden brown on all sides remove the pakoras and transfer on to a plate lined with kitchen paper to drain the excess oil.

Serve warm with ketchup and a cup of chai.

Romy Gill is a chef and food writer. Her debut book ‘Zaika’ is available to buy now. Follow her @Romygill