Love Yoga Crew’s Pakora Recipe (AKA Kapora)

This blog post is sponsored by Love Yoga Crew who will be serving this at their social on Sunday April 30th.

This dish is actually called Kapora, not pakora. One time, in the 90s Stephanie and her mum had a little too much drink in an Indian restaurant and asked for kapora. It became one of those family private jokes where they asked for kapora every time they wanted pakora. That’s not the funny bit, though.

Stephanie and I went for an Indian meal recently. She was telling me about her pakora/kapora private family joke. I’d also had a little too much to drink so I asked for mushroom kapora. The waiter, responded “yes sir mushroom kapora”. That’s actually not that funny or interesting now I’ve written it down. I guess you had to be there.

Anyway, here her recipe is. Enjoy. If you want to check out Strathaven’s most friendliest, accessible and understanding yoga classes, visit loveyogacrew.com. Stephanie will be serving this kapora/pakora at her monthly social.

Ingredients:

• 200g gram flour.
• One green chilli, chopped.
• One tsp chilli powder.
• One tsp garam masala.
• Two tsp ground corrianda.
• Two tsp tumeric.
• Tsp chilli flakes (optional).
• Two medium potatoes, grated.
• Two large carrots, grated.
• One large onion, finely chopped.
• 40g kale, chopped.
• 40g cabbage, finely chopped.
• Vegetable oil for frying.
• Hot sauce, chutney, pakora sauce for serving.

Method:

1. Mix the gram flour with the spices and slowly add 150ml of water as you stir to form a smooth batter. You can use it straight away, but it’s best to let it settle for an hour.
2. In a large bowl, add and mix all the vegetables together. Add the batter a little but at a time. The vegetables should be coated but not super wet.
3. Fill a pan about a third full with oil and heat. To test if it is hot enough, drop a drip of the batter into the oil. If it sizzles, you are ready to go.
4. Take a handful of the batter and vegetable mix then form it into a small ball. Use a spoon to carefully lower the ball into the hot oil.
5. Fry for three to four minutes or until golden and crispy, using tongs to turn halfway. Remove from the oil and taste to check consistency. You may need to add more water if it’s too thick or more gram flour if it’s too wet.
6. Repeat frying the remaining mixture in batches, ensuring that the pan isn’t overcrowded.
7. Drain the cooked pakoras in a paper-towel lined oven dish.
8. Serve immediately with choice of sauces.