India/ Pakora’s

For 8 people (which in India portions are big!)

  • 1/3 cup soya bean oil
  • 1 tsp aniseed
  • 1 red onion finely chopped
  • 3 potatoes
  • 1/2 red chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1 green chilli pepper


  • 400g plain flour
  • 1 tsp Caraway seeds
  • 1 tsp salt
  • 1 cup of water
  • 1 litre of extra oil for frying (close your eyes!)

Boil potatoes with skins until soft, drain under cold water and out aside. Heat 1/3 cup of oil on a medium heat in a wok type pan. Add aniseed and chopped onions, fry gently. Put the potatoes into a bowl and crush, add in chili powder, ground tumeric. Once onions are brown, add green chili and the potato mix. Cook for 1 min stirring constantly then remove from heat.

Make the pastry by placing plain flour in a bowl with caraway seeds and salt. Make a well, gradually add the water, mixing and kneading until soft dough of a pizza. Take gold ball size balls, flatten and dip in the flour to stop it from sticking. Roll out with a rolling pin, then cut in half into ovals. So know line up the flat side of the semi circle along the base of you hand, place two fingers onto the middle of the section of dough, then forming three sections, fold each edge over your fingers to the edge making a pocket, then pinch along the edges. You can now stuff these, leaving around 1.5cm at the top and with wet fingers pinch and seal. Heat oil over medium flame and fry, turning half way through until golden brown. remove and drain on kitchen roll.

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