These pakoras are crunchy and delicious, made with the finest British grown pulse flour and seasonal vegetables. Served with a fresh vegan raita made with yogurt, fresh herbs and spices for the perfect contrast.
In a large bowl, combine the pea or gram flour, chili flakes (if using), leeks, grated celeriac, garam masala, salt, baking powder and coriander leaves.
Using a spoon or your hands, slowly add the cup of water, mixing continuously. Give it a vigorous mix for a few seconds. You should have a thick creamy batter with air bubbles in it.
Heat the oil to a high heat. Test it is hot enough with a small amount of batter first - the batter should float and fry.
Place small handfuls of batter into oil at a time. Dropping these in should give a nice traditional pakora shape.
Fry the pakoras for 3-4 minutes until golden brown, turning half way through. Do not crowd the pan with pakoras, or they may turn out greasy.
Once cooked, place pakoras on a cooling rack with greaseproof paper underneath.
Serve with vegan raita. Mango chutney will also go really well with this.
Combine all ingredients, except garam masala.
Before serving, sprinkle with garam masala.