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
1small red oniongrated (you can use any onions)
1pink lady apple grated (you can use any apple)
2 or 3 Crushed green chilies (depends on your taste)
1tspAjwain or ajma seeds (Ajowan caraway, carom seeds)
1 tspswhole coriander seeds
1cupchickpea flour (chanaflour) ( use as needed)
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.