Potato Pakora
Vegan
Vegetarian
Plant Based
Ingredients
Potato Pakora
−
+
£1.23
For the Potato Mixture:
Potatoes, peeled and diced
/g
900.0 g
0%
Yellow lentils
/g
5.0 g
0%
Mustard seeds
/g
4.0 g
0%
Knorr Professional Patak's Korma Paste 1.1kg
/g
100.0 g
0%
0
May contain nuts and their derivatives
Mustard and its derivatives
Vegetable oil
/ml
30.0 ml
0%
Red Chillies
/g
5.0 g
0%
Curry leaves
/g
1.0 g
0%
Water
/ml
40.0 ml
0%
Cornflour
/g
50.0 g
0%
For the Batter:
Cornflour
/g
110.0 g
0%
Gram flour
/g
110.0 g
0%
Salt
/g
2.0 g
0%
Turmeric
/g
2.0 g
0%
Water
/ml
270.0 ml
0%
Knorr Professional Patak's Tikka Masala Paste 1.1kg
/g
65.0 g
0%
0
May contain nuts and their derivatives
May contain peanuts and their derivatives
/
For the Potato Mixture:
-
Potatoes, peeled and diced 900.0 g
-
Yellow lentils 5.0 g
-
Mustard seeds 4.0 g
-
Vegetable oil 30.0 ml
-
Red Chillies 5.0 g
-
Curry leaves 1.0 g
-
Water 40.0 ml
-
Cornflour 50.0 g
For the Batter:
-
Cornflour 110.0 g
-
Gram flour 110.0 g
-
Salt 2.0 g
-
Turmeric 2.0 g
-
Water 270.0 ml
Preparation
-
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).
-
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.
-
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.
