Planning your Diwali food menu? Our take on aloo pakora is deceptively easy, and saves you the hassle of deep frying at home.
Prep time: 15 Minutes
Cooking time: 30 minutes
- 500g potatoes (approx)
- 250g red onion
- 250g white cabbage (optional)
- ½ tsp salt
- 1 bunch coriander
- 1/2 cup chickpea/gram flour
- 2 tbsp all purpose flour
- 1 inch piece of ginger
- 2 tbsp Boom Chili Seasoning Salt
- ¼ cup cooking oil
- 2 tbsp Mogambo Roasted Garlic Condiment
- 4 tbsp roasted pepitas
- 1 tbsp lemon juice
- Thinly slice the onion and cabbage. In a bowl, mix the onion, cabbage and the salt. Set aaside and allow to sit for 5 minutes. Preheat your oven to 400f.
- Halve the potatoes, and thinly slice. Add to the onion and cabbage, along with the chickpea/gram flour, ½ of the ginger (grated), ½ the Mogambo, the Boom, and a handful of the coriander (sliced). When stirred, the mix should hold together, you might need to add a little a couple tbsp of water, but slowly add until the mix just holds together.
- Heat the pan over a med-high heat, and add the oil. In your hands, form the mixture into small patties, around 2 inches wide, and place in the pan. Allow to brown, approx 2-3 minutes, and flip. Cook for a further 2-3 minutes, place onto a lined tray, and bake for around 20-25 minutes until cooked through.
- While the pakoras cook, make the pesto. Add the ginger, coriander, pepitas, lemon juice and the remaining Mogambo to a small blender, and pulse until coarse, but no large chunks remain.
- When cooked, serve the pakoras with the pesto on the side.
Chefs Notes: We used cabbage, but you can be creative and add whatever’s in your fridge. Peas, cauliflower, zucchini all work well, but experiment and make the dish your own.