Spicy Tenderstem^® Pakora

These Indian-style pakoras are guaranteed to wow dinner party guests, and are surprisingly simple to make. Serve them with a raita dip for a show-stopping starter.

Preparation time

20 minutes

Cooking time

10 minutes

Serves

Dietary requirements

Gluten free

Nutritional information per serving

kcal 123
Fat 6.5g
Saturates 1.2g
Carbs 11.1g
Fibre 1.6g
Protein 4.9g

Ingredients

For the pakoras

1 small baking potato (about 200g) peeled and cut very thinly, sliced into 1cm strips
1 large onion, finely sliced
200g Tenderstem^®, stems cut into thin sticks and florets broken into small clusters
300g gram flour (chickpea flour)
½ tsp baking powder
1tsp each ground cumin, coriander, paprika, chilli flakes
1tbsp Garam Masala
2 eggs, beaten
1 litre groundnut or sunflower oil

For the raita

1 12cm chunk cucumber, deseeded, grated
170g fat free Greek yogurt
3tbsp chopped fresh mint

Method

Heat oil in a deep medium saucepan
Mix vegetables together in a bowl
In a separate large bowl, blend flour, baking powder and spices with plenty of salt and pepper
Toss vegetables into spiced flour mixture, then pour in the eggs and 100ml cold water. Mix well to a thick batter that coats but clings to the vegetables, adding a little more water if necessary
Once the oil is hot (test it by adding a cube of bread - it should golden-brown in 15-20 seconds) you can begin adding the vegetable batter. Shape the mixture into portions, about a rounded tablespoonful at a time
Lower the pakoras into the oil a couple at a time, being careful not to overload the pan. Fry for around 5 mins until the pakoras are golden brown and the veg is tender. Drain well and leave on kitchen paper for a few minutes. Repeat to use remaining mixture
Meanwhile, mix together cucumber, yogurt and mint, season and set aside. Serve with the hot pakoras

Nutrition information for Tenderstem^® is based on lab analysis of the raw product commissioned by Tenderstem^®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem^® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.