Ingredients
- FOR PAKORA
- 8 3/4 ounces ham (leftover ham, or meat from ham hock)
- 8 3/4 ounces flour (chickpea flour)
- 1 1/4 cups low-fat milk (semi skimmed milk)
- 1/3 ounce baking powder
- 1 lime, whole (juice and zest)
- 1 carrot, whole (grated)
- 1 shallot, finely diced
- Parsley, chopped (7 1/16 oz of flat-leaf parsley)
- 1 teaspoon garam masala
- 1 teaspoon onion seeds
- 1 teaspoon curry powder
- Vegetable oil, for deep-frying
- FOR GARLIC POTATO SAUCE
- 1 potato, whole (large potato, peeled and diced)
- 1 garlic clove, peeled
- Chicken stock, or vegetable
- 2 egg yolks
- 158 ml oil (about 2/3 pint, or can use olive oil)
- Salt, to taste
- FOR RAITA
- 2 cups yogurt (2 cups plain)
- 1 red onion, minced (small onion)
- 1/4 cup cilantro leaves, chopped
- 2 tablespoons pepper mint leaves (chopped, 1/8 cup)
- 2 limes, whole (juice of)
- 1 tablespoon ground cumin
- Cayenne (pinch of)
- Salt, to taste
How to Make
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Step 1: Begin by preparing the pakora mix. Combine all of the ingredients in a large bowl and mix thoroughly until well combined.
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Step 2: The mixture will look very wet, but do not worry - it needs to be this texture in order to achieve the correct finish when deep-fried. Refrigerate until required.
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Step 3: To prepare the sauce, add the potato and garlic to a small saucepan and pour in enough chicken stock to just cover. Bring to a gentle boil and cook until the potatoes are tender and the pan is almost dry.
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Step 4: Remove from the heat and allow to cool. Transfer the mixture to a blender, add the egg yolks and blend on a low-medium speed.
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Step 5: Slowly add the pomace oil (or olive oil) in a thin, steady stream, ensuring that the mixture thickens and emulsifies as it blends, similar to a mayonnaise. Season to taste and add a dash of hot water if it becomes too thick.
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Step 6: Heat a deep fat fryer or pan of vegetable oil to 356°F.
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Step 7: Remove the pakora mix from the fridge and use 2 dessert spoons to add large dollops of the mix into the hot oil. Do a single tester portion at first to check the seasoning, then adjust the mix with salt if necessary. After 2-3 minutes, remove from the oil, ensuring the pakora are golden and crispy.
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Step 8: Drain well on absorbent kitchen towel before serving with the Garlic Sauce or Raita Sauce as given below:
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Raita
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Step 9: Combine all ingredients and let sit 1/2 hour before serving.
We hope you enjoy this recipe!
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