Ingredients
For the Potato Mixture:
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Potatoes, peeled and diced 900.0 g
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Yellow lentils 5.0 g
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Mustard seeds 4.0 g
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Vegetable oil 30.0 ml
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Red Chillies 5.0 g
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Curry leaves 1.0 g
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Water 40.0 ml
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Cornflour 50.0 g
For the Batter:
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Cornflour 110.0 g
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Gram flour 110.0 g
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Salt 2.0 g
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Turmeric 2.0 g
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Water 270.0 ml
Preparation
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For the Potato Mixture:
- Boil the potatoes until tender, drain and allow to steam off and cool.
- Heat the oil in a pan and temper the mustard seeds and yellow lentils. Add the curry leaves, red chilli and KNORR Patak’s Korma Paste and cook for 5 minutes. Add the water and allow to reduce until fully evaporated.
- Add the potatoes and lightly crush whilst mixing through all the spices.
- Remove from the heat, season to taste and mix through the cornflour. Allow to cool.
- Shape into 30 puck shaped pieces (accounting for 3 per person).
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For the Batter:
- Mix the salt, spices, gram flour and cornflour together. Whisk in the water and then the KNORR Patak’sTikka MasalaPaste and KNORR Professional Ginger Paste until a smooth batter is achieved.
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To Cook:
- Preheat a deep fat fryer to 160c.
- Coat each pakora in the batter shaking off any excess and gently place in the fryer. Cook for 5-6 minutes until golden, set aside on kitchen paper or a wire rack.
