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Pakora are a delicious flavour-packed Indian snack. Made with grated butternut squash, onion, coriander and fragrant spices, they’re perfect for an afternoon treat or to accompany curry night.
800 grams butternut squash skin-on, grated
1 large onion, thinly sliced
1/3 cup finely chopped coriander
150 grams plain flour
2 teaspoons garam masala
½ teaspoon ground cumin
1 teaspoon turmeric powder
salt and pepper
vegetable oil for deep frying
Preparation time: 15 minutes
Cooking time: 15 minutes
Mix the grated butternut squash, onion and coriander in a large bowl.
In a smaller bowl, whisk together the flour, garam masala, cumin, turmeric and a pinch of salt and pepper.
Add the flour mixture to the grated butternut squash and with clean hands massage the mixture together until well combined. If necessary, add a splash of water to loosen it.
Heat a large pot with 8cm of vegetable oil to 180°C.
When the oil is hot, work in batches and carefully lower tablespoons of the batter mixture into the oil and fry for 5-6 minutes or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Remove, drain on paper towels and keep warm.
To serve: These are best served straight away with mango chutney for dipping.