Ingredients
- 140g gram flour (see know-how
below) or plain flour
- 2 tsp garam
masala
- 1 tsp turmeric
- 3 green chillies , deseeded and
finely chopped
- 1 small mango ,
peeled and chopped
- 4 spring
onions , finely sliced
- 200g bag raw peeled prawns ,
chopped
- vegetable oil , for deep frying
Method
- Tip the flour into a large bowl
and stir in the spices and a large pinch of salt. Make a well in the
middle, then gradually pour in 100ml water, whisking well until you have a
smooth, but very thick batter, similar in consistency to toothpaste. Mix
in the mango, spring onion and prawns.
- Heat the oil for deep-frying,
then drop in spoonfuls of the mix. Fry four at a time for 3-4 mins, until
crisp and lightly golden. Drain on kitchen paper and keep warm in a low
oven until ready to serve.
- For the dip, blend the cream, ginger and coriander together in a food processor until smooth. Check for seasoning, then pour into dipping bowls to serve with the pakoras. The dip can be made up to 2 days ahead and kept in the fridge. Bring back to room temperature before serving.
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