fine dining experience

Beer batter pakoras

Cook with beer this weekend. IPAs are hoppy beers with fruity, floral notes. They work well with strong flavours such as chilli, and their high carbonation gives a lightness to this batter

Ingredients

  • 200g gram (chickpea) flour
  • 25g plain flour
  • 1 tsp fine salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp chilli powder
  • ½ tbsp garam masala
  • 200ml IPA beer
  • 1 clove garlic, crushed
  • finely grated to make 1 tbsp ginger
  • 2 (about 250g) floury potatoes (such as Maris Piper), peeled and cut into ½cm dice
  • 1 large onion, sliced
  • ¼ tsp baking powder
  • ½ lemon, juiced
  • for deep-frying vegetable oil

GREEN CORIANDER DIP

  • a large bunch coriander, roughly chopped
  • 1 shallot, finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 lemon, juiced

Directions

  • STEP 1

    Put all the dip ingredients, except a small handful of the chopped coriander, into a small food processor with 5 tbsp water and whizz to a spoonable sauce. Season with a pinch of salt and sugar.

  • STEP 2

    Mix the flours, salt and spices in a large bowl. Slowly pour in the beer, whisking until you get a smooth, thick batter. Stir in the garlic, ginger, potatoes and onions. Fold everything together well – the batter should coat the veg but fall off a spoon easily. Add the reserved coriander, baking powder, lemon juice and some black pepper.

  • STEP 3

    Fill a pan no more than 1/3 full with the oil and heat until 180C or until a cube of bread browns in 30 seconds. Use a dessertspoon to lower portions of the veg and batter into the oil. Fry batches of 3-4 at a time for 5-6 minutes, turning halfway, until deep golden. Drain on kitchen paper and keep warm in a low oven while you fry the rest. Serve with the dipping sauce.