- 1 good-sized sweet potato
- 1 cup carrots
- 1 yellow onion
- 1 cup petite peas
- 1 cup besan
- 1 teaspoon cumin seed
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 156 ml can tomato paste
- ~ 1/2 cup water
- 1 garlic
- 1 inch ginger root
- peanut oil for deep frying
Peel carrots and sweet potato and dice into 1 cm cubes.
Mince onion, garlic and ginger root.
Place carrots and sweet potato in a large pan, cover with water and bring to the boil. Cook until carrots and sweet potato are soft.
Stirfry onion in a bit of oil until soft and translucent.
Mix together besan and dry spices.
Add tomato paste to flour mixture and incorporate well.
Add water to batter, a bit at a time, mixing in well after each addition. Batter should be thick and pasty.
Incorporate minced ginger and garlic into batter.
Mix sweet potatoes, carrots, peas, onions and cilantro together in a large bowl.
Add batter and incorporate well, so all vegetables are coated in batter and the mixture sticks together nicely.
Heat 2 inches of oil in a deep fryer, wok or other deep-sided frying pan.
Shape batter into small balls, approximately 1 to 1 1/2 inches in diameter.
Gently lower balls into hot oil, a few at a time so as not to crowd the pan.
Fry pakoras for 2 to 3 minutes, turning to ensure even browning on all sides.
Remove pakoras from oil with a slotted spoon, allowing excess oil to drain off.
Serve immediately with a mango or tamarind chutney.