We recently discovered the wonders of making our own pakoras (the batter, similar to the one used to make farinata, is made with chickpea flour). Our favourites are onion, green chillies and eggplant. Zucchini works quite well too. Serve them with sweet chutney or puliyinji.
Pakora are equally delicious with chole (aka chenna masala, chickpea curry), sweet mango chutney, yoghurt and coriander leaf.
Heat oil in wok. Dip the tip of a wooden spoon handle into the oil; the oil is hot enough to fry the pakora when the handle tip bubbles furiously.
Green chillies are quite hot and are better (in our opinion, anyway) if they are cut up into smaller pieces. But they look beautiful whole....
Banana pakoras are phenomenal. The banana becomes a little caramelized. Banana pakoras are particularly good if there are a few chopped green chillies in the pakora batter.
pakora with sweet mango chutney and chole garnished with yoghurt and coriander leaf (cilantro)
If there's batter left over, use it to make aloo chops (potato patties). In fact, it's a good idea to make extra batter just so you can!