Pakoras with Holy Moly Guacamole

Jump to Recipe

 I have had several comments from friends that they enjoy my ramblings about London so I have decided to share another gem of a place you can visit.  Its the SkyGarden. The Sky Garden is at 20 Fenchurch Street and the building is fondly known as the  The Walkie-Talkie building because of its distinctive shape. The building has offices but allows free entry to public to the top where they have a garden as well as restaurants where you can wonder about and enjoy the beauty of the landscaped garden and the 360 degree uninterrupted views across the City of London.  The building is in the centre of the City of London and  Monument is the closest tube station.  It’s also walk able from Tower Hill, Tower Gate, Aldgate, Bank and Mansion House.  It’s free to go to the  Sky Garden but you need to book the tickets  through their booking system.  Hope some of you will go visit it next you are thinking of spending some time in London.  My photos don’t do justice to the magnificent views.

Cinco De Mayo was on the 5th May and we had a family get together  to celebrate it.   Usually, we tend to use Guacamole as a dip with nachos but decided to use it with UK’s favourite Indian dish Pakoras.

We made a couple of dips to go with our pakoras  and the Holy Moly guacamole was a favourite.  This guacamole is made from perfectly ripe Hass avocado,  hand-cut chunky fresh tomato, finely diced red onion, a touch of jalapeno chilli, crushed garlic, coriander, a squeeze of lime and a pinch of salt. Holy Moly  sent me a couple of samples and having this ready made took away all the hassle out of making guacamole, and it tasted just like home made guacamole.

Ingredients for the Pakoras

  • 2 Bread rolls
  • 1 small Red Onion – grated (you can use any onions)
  • 4 small potatoes – grated
  • 1 pink lady apple = grated (you can use any apple)
  • 2 or 3 Crushed green chilies (depends on your taste)
  • 1 tsp of salt
  • 1 tsp of turmeric
  • 1 tsp of Ajwain or ajma seeds (Ajowan caraway, carom seeds)
  • 2 tsps of whole coriander seeds
  • 1 cup of chickpea flour (chanaflour) ( use as needed)
  • pinch of soda bicarbonate

For frying:

  • 1 litre oil to fry the pakora

Method

1. Soak the bread rolls in some warm water.  Once soft, squeeze out excess water and transfer to a mixing bowl.

2.   Transfer the oil to a wok and start heating it.

3.  Add the grated potatoes, onions, apples and chopped chilies to the mixture.  Add all the spices – salt and turmeric, the ajma (Carom seeds) and whole coriander.  Add in half the chickpea flour and mix.  If necessary add some water to make the batter. If the batter feels runny then add more chick pea flour.  The batter should be of a consistency which is easy to drop in the oil and should not spread.   At the end, add the pinch of soda bicarbonate and one tablespoon  of the hot oil from the wok and mix well.

4. Check that the oil is hot by dropping a small amount of batter to it.  If it rises up quickly, the oil is ready.  Lower the heat and take spoonfuls of the batter and transfer it to the oil using a second spoon.

5. Keep turning them until they are crispy.

6. Serve them hot with the guacamole dip.

 

Pakoras with Holy Moly Guacamole

Cinco De Mayo was on the 5th May and we had a family get together to celebrate it. Usually, we tend to use Guacamole as a dip with nachos but decided to use it with UK’s favourite Indian dish Pakoras.
Author: Mina Joshi

Ingredients

  • 2 Bread rolls
  • 1 small red onion grated (you can use any onions)
  • 4 small potatoes grated
  • 1 pink lady apple grated (you can use any apple)
  • 2 or 3 Crushed green chilies (depends on your taste)
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp Ajwain or ajma seeds (Ajowan caraway, carom seeds)
  • 1 tsps whole coriander seeds
  • 1 cup chickpea flour (chanaflour) ( use as needed)
  • pinch soda bicarbonate

For frying:

  • 1 litre oil

Instructions

  • Soak the bread rolls in some warm water. Once soft, squeeze out excess water and transfer to a mixing bowl.
  • Transfer the oil to a wok and start heating it.
  • Add the grated potatoes, onions, apples and chopped chilies to the mixture. Add all the spices – salt and turmeric, the ajma (Carom seeds) and whole coriander. Add in half the chickpea flour and mix. If necessary add some water to make the batter. If the batter feels runny then add more chick pea flour. At the end, add the pinch of soda bicarbonate and one tablespoon of the hot oil from the wok and mix well.
  • Check that the oil is hot by dropping a small amount of batter to it. If it rises up quickly, the oil is ready. Lower the heat and take spoonfuls of the batter and transfer it to the oil using a second spoon.
  • Keep turning them until they are crispy.
  • Serve them hot with the guacamole dip.

If you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ?

LIKE us on facebook, Follow us on TwitterPinterest and Instagram. All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.

If you are interested in one to one or group cookery lessons, or any corporate team building events – email me on givemesomespice@gmail.com for more information.

Disclaimer: I was provided with the free products in return for my honest review. All thoughts and opinions expressed in this Post are mine and not  influenced by anyone.