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.