Courgette and Onion Pakora

• 2 medium courgettes coarsely grated (approx 750g total weight)
• 1 medium onion, thinly sliced
• 1 tsp whole cumin seeds
• handful of fresh coriander, chopped
• 1 tsp kashmiri chilli powder (or ½ tsp paprika)
• 1 green chilli, chopped
• 1 tsp salt or to taste
• 100g chickpea flour (gram flour)
• ½ tsp baking soda
• Rapeseed oil to deep fry

Method

1. Begin to heat the oil in a deep pan or karahi (Indian wok) on a gentle heat. Keep an eye on your oil so it doesnt get too hot and never leave it unattended.
2. Place the grated courgette into a muslin or clean tea towel and squeeze out the excess water, then place the drained courgette into a bowl.
3. When you are ready to cook add the sliced onion, whole cumin, chopped coriander, chili powder, chopped chilli and salt.
4. Sieve in the chickpea flour and baking soda and using one hand mix everything together. Squeeze the mixture through your fingers until it comes together as a very thick batter.
5. Add a splash of water too loosen the batter if it feels too stiff.
6. Test if the oil is hot enough by dropping in a little batter. If it bubbles and rises to the top immidiately the oil is ready.
7. Using a tablespoon, spoon out the mixture and very carefully drop in small balls of the batter into the hot oil. Fry the pakora and turn every so often for 4-5 minutes until they are golden brown and cooked through.
8. Remove them from the oil using a slotted spoon, and drain on some kitchen paper. Serve hot with a hot and tangy chutney.