It’s so lovely how Diwali the Indian festival of light fell on the same day as Remembrance Day in the UK and Veteran’s Day in the USA. That’s synchronicity right there for you, different countries and cultures all celebrating and remembering certain events which play a big part in their lives, bringing communities together.
For as long as I can remember my family celebrates by cooking up a feast of Indian snacks, going to the Gurdwara (Sikh Temple) or Mandir (Hindu Temple), lighting candles and setting off fireworks.
Here are some pakora’s / onion bhabji’s that I made this year, the only downside to this tasty treat is that they are deep fried. They are so easy to make, this was my first time making them and they came out perfectly!
All ingredients are eyeballed, nothing is really weighed or measured in Indian cooking.
Onions chopped in long strips (julienne)
Potatoes chopped quite thinly so they cook well and quickly
You can stop at just the onions and potatoes or you can add any other vegetables that take your fancy such a spinach and aubergine.
Gram flour (also known as chickpea flour)
Water
Salt
Green Chillies (optional)
Oil – Sunflower/Vegetable
Method:
Chop and slice all the vegetables and add in the salt and chillies.
Add the gram flour and coat the vegetables throughly, adding water little at a time so the mixture is coated in a nice batter that isn’t too watery.
Leave for 10 minutes, while the oil warms up.
Grab a handful of the mixture and gently place in the wok and brown each side until golden brown and then remove onto tissue paper so the oil drains.
It’s as easy as that! These vegetable fritters are best enjoyed with ketchup and a cup of tea!