Ingredients

For the Batter

· 1½ cup gram flour

· 75 g spinach

· 1½ teaspoon salt

· 1 teaspoon cumin powder

· 1 teaspoon coriander powder

· 1 teaspoon chilli flakes

· ½ teaspoon turmeric

· ½ teaspoon baking soda

For the Filling

· 250 g potatoes

· 120 g aubergine

· 2 medium onions

· 1 handful fresh coriander

Method

Whisk together all the ingredients for the batter with enough water to make a thick but fluid batter, making sure there are no lumps. Set aside. Chop the aubergine, potato and onions roughly into cubes or half-moons. They don't need to be the same size or neat. Chop the coriander and spinach finely. Just before you want to start frying the pakoras, add the vegetables and baking soda to the batter. Heat some oil in a deep frying pan and when the oil is hot, use your hands or a big spoon to put the vegetable batter into the oil. Don't worry about making them all perfect shapes, the imperfection adds to the charm. Try not to overcrowd the pan and fry them in batches. Allow the pakoras to fry, flipping to make sure they brown evenly. They will take about 10 minutes to cook. Serve hot with your favourite dip or chutney.