Pakoras with Kala Lamak Black Salt




  • 142g (5 oz) chickpea flour
  • 1 tsp garam masala
  • ½ teaspoon Roots & Wings Kala Lama Black Salt
  • 1 tsp coriander powder
  • ¼ tsp chilli powder
  • ¼ tsp ginger powder
  • 236 ml (8 fl oz) water
  • 1 onion grated
  • 1 spring onion shredded
  • 140g (5 oz) cauliflower, cut into small florets
  • 1 small potato, grated
  • Vegetable oil for fryingMetho


Combine the chickpea flour, garam masala, kala namak, coriander, chilli and ginger powder in a bowl. Add the water and whisk. It should be thick batter.
Add the onion, spring onion, cauliflower and potato to the batter and mix. The batter should coat the vegetables.
Heat the oil then add a tablespoon of the vegetable batter mix and fry for a couple of minutes until golden and crispy. Remove and drain on paper towels. Repeat until all the batter is used up.
Serve hot. Delicious with chutney.