Pakoras

<p>First, make your <a href="/recipes/masala-paste.html"><strong>Masala Paste</strong></a></p>

<p>Take the coriander, spinach, fenugreek and onions and place in a large bowl.</p>

<p>Sprinkle the salt over these ingredients.</p>

<p>Place a small plate on top of these ingredients with a heavy object like a pestle and mortar on top of the plate (this encourages the water to be removed from these ingredients).</p>

<p>Place in the fridge overnight.</p>

<p>Remove from the fridge and you will find that the salt (and your weighted object) has drawn all the water out of the fresh ingredients.</p>

<p>Add the toasted ajwain, garam masala and 2 tbsp of the masala paste (3 for hotter pakoras).</p>

<p>Mix really well with your hands.</p>

<p>Then gradually add the flour until the mixture is the consistency of pancake batter.</p>

<p>Pour vegetable oil into a wok or deep pan

Let the oil heat for a while, and when you feel the oil is hot enough, carefully place spoonfuls of the mixture into the oil.</p>

<p>Once the mixture becomes golden in colour (usually taking about 3-4 minutes), take the pakoras out of the oil, and put them on some kitchen paper to absorb any excess oil.</p>

<p><em>Recipe courtesy of: <a href="http://www.anjuladevi.com/"><strong>Anjula Devi</strong></a></p>