Crisp golden potato and onion bites cooked with a selection of spices in a gram flour batter which are deep fried. <br />I can remember my mum cooking pakora all the time. These were a staple for when guests arrived unannounced, which believe me happened a lot! They take minutes to cook and are lighter than the onion bhajis most people are used to. My son once described them as little aliens as I was scooping them out of the fryer - they are crispy and spiky and a mishmash of shapes. <br /> <br />I cook pakora in a number of different ways, either with onion and potato or a mixture of vegetables onion, potato, aubergine and cauliflower. You can also make them with just slices of aubergine or potato or even whole chillies. <br /> <br />This is the basic pakora recipe which is a great place to start - remember to season to your taste with as much or as little spice as you like.

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