Directions

• Rinse the samphire in cold water to ensure it’s clean, and shake to dry – don’t worry about it being completely dry as you’ll be adding water anyway.
• In a large mixing bowl, mix all the ingredients together (bar the frying oil), you’ll have a very dry and thick mix.
• Adding a tablespoon of water at a time, mix the batter together until it’s a thick liquid, you want it to stick to the samphire if you pull a piece out and for the samphire pieces to clump together.
• Leave the batter to sit for at least 45 minutes.
• Heat your oil in a pan over high heat, you’ll know it’s reached the right temperature when you drop a piece of batter in and it immediately sizzles to the top.
• Once the oil is hot, reduce the heat to medium-high and drop small bunches of samphire into the hot oil, don’t overcrowd the pan.
• Let them fry until they are golden brown, they’ll darken once out of the oil.
• Keep frying in batches until all your pakora is ready! Serve with your favorite chutney and enjoy.