- 1-2 litres oil for frying*
- 250g natural yogurt
- 2 tsp curry powder (more or less, to taste)
- 150g plain white flour or gram chickpea flour
- 2 tbsp corn flour
- Sea salt and freshly ground pepper
- 175-250ml cold water or beer
- 1 head of broccoli
- 1 lemon or lime, to serve
1. Get your oil in a pan and onto the heat.
2. Tumble your yogurt into a mug. Swirl in the curry powder. Taste. Add salt, if needed.
3. Measure your gram or plain white flour into a big bowl. Fold in corn flour. Season with a pinch of salt and pepper.
4. Slowly whisk in your cold water or beer until you get double cream consistency. Slice your broccoli into chunky florets. Dip into the batter. Coat well.
5. Carefully lower one of your florets into your smoking hot oil. It should float straight to the top and go a nice crisp golden in a min or so.
6. Carefully fish the pakoras from the oil with a slotted spoon. Dust with a pinch of salt as you do so. Pop them into a sieve to help drain excess oil. This works better than laying them on kitchen paper (it keeps them crisper).
7. Going a bit soft? Just pop them in a 200°C/Gas 6 oven on a baking tray for 5-10 mins and they’ll crisp right up.
8. Serve hot with the cold curried yogurt dip and a squeeze of lemon or lime.
9. *Amount depends on the size of your pan or wok. The smaller the pan, the less oil you’ll need, but it means you’ll have to cook your pakora in smaller batches.