1.Sift besan, spices, baking powder and salt into large bowl, stir in kalonji seeds, onion, kumara and chilli. Gradually stir in enough water to make a thick batter.
2.Make green chilli yogurt. Combine all ingredients in medium bowl.
3.Heat oil in wok or deep wide saucepan, deep-fry rounded teaspoons of batter mixture, in batches, until browned. Drain on absorbent paper.
4.Serve pakoras hot, with yogurt.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.