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National Curry Week - Vegetable Pakora Recipe

BY: EMMA MYKYTYN | 17.10.2014 |
National Curry Week - Vegetable Pakora Recipe

Everyone knows Glasgow loves a good curry. It’s evident by the many fine curry houses that leave us curry fans spoiled for choice. Glasgow has been successful winners of Curry Capital of Britain four times and runners up five times.  

Where better to experience a curry for National Curry Week than in an award winning city. One of Glasgow’s noted Indian restaurants is KoolBa in Glasgow's Merchant City.

Curry from Koolba, Glasgow

Koolba - One of Glasgow’s Finest Indian Restaurants

Koolba is an Indian restaurant with a Persian twist, so alongside traditional Indian dishes such as bhuna and korma you will find a great selection of Persian starters and grill dishes. Persian food tends to be less spicy than Indian food, so be prepared for subtle flavours and fragrances.

National Curry Week seeks to encourage everyone to go out to try a curry at a restaurant or try you hand at making a curry at home.

Inspired by Koolba, here is a recipe for a great Indian starter - without having to leave the house.

Vegetable Pakora

Vegetable Pakora Recipe

Ingredients

  • 250g/½lb gram flour (chickpea flour)
  • 50g/2oz self-raising flour 
  • ½ tsp red chilli powder
  • 1 tsp garam masala 
  • 1 tbsp lemon juice 
  • 300g/10½oz potatoes, peeled and cut into small pieces 
  • 300g/10½oz onions, finely chopped 3 spring onions, trimmed, finely chopped 
  • 6-8 spinach leaves, finely chopped 
  • Handful fresh coriander leaves 
  • 1 tsp chopped green chilli 
  • 1 tsp salt 
  • Sunflower oil, for deep frying

Preparation

Sift the gram flour and the self-raising flour into a bowl. Add the chili powder, garam masala and tandoori masala powder. Combine the ingredients by stirring well.

Sift the gram flour and the self-raising flour into a bowl. Add the chili powder, garam masala and tandoori masala powder. Combine the ingredients by stirring well. 

 Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes. 

 Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions. 

Heat the oil in a deep heavy-based frying pan. 

When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.

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Food and Drink Glasgow
BY: Emma Mykytyn Food and Drink Glasgow
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