The family behind Londis' N16's famous Gujarati food have shared their root vegetable pakora recipe, paired with a deliciously creamy and spicy green chutney!
Done in 30 minutes
Serves 4
A range of root vegetables (potato, sweet potato, beetroot, celeriac), thinly sliced
6 tbspgram flour (chickpea flour)
2 tbsprice flour
1 tspbaking soda
1 tbspturmeric
2 tbspfresh ginger, chopped
1green chilli, minced
1 inchginger, minced
Salt, to taste
Sunflower oil, for frying
A bunchcoriander
6 clovesgarlic
4green chillies
2 tbspgreek yoghurt
Salt and sugar, to taste
Londis N16 is a hidden gem in the truest sense of the words. From the outside it just looks like your standard corner shop (and in many ways, it is). However, alongside all the expected bits and bobs, the Patel family is also selling homemade Gujarati food which has amassed a rather cult following in London's Stoke Newington. Their food is inspired not only by cook Anju’s Gujarati heritage, but also by their lives in Hackney, where the Patel family has been holding the fort since they moved from Zambia in the late 70s. It’s proper, hearty, diasporic Indian homecooking, unlike anything you’d find at your local curry house.
Slice your chosen vegetables with a mandolin or thinly with a sharp knife. they should be around 0.4cm thick.Â
Start on your batter. Mix all the dry ingredients, along with the chillies, garlic and coriander. Start adding water until you get a batter that is similar to pancake batter. The key to these pakoras is a thin but crispy coating once they're fried.
Dip and fry the pakoras. Don't overcrowd the fryer.Â
While they cool down, in a blender add the coriander, garlic, green chilli sugar, salt, and blend into a smooth paste. Finally add the yoghurt and your dipping sauce is finished.Â
Enjoy both together as a snack with home brewed Indian chai.Â
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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