Bharat Jamnadas hosts a popular cooking segment on the TV show Asia Downunder and is chef for today's World on a Plate event at Auckland Museum.
A dish popular in most parts of India and South Asia is pakora, a savoury vegetable fritter containing some of the most frequently used spices in Indian cuisine.
Bharat's pakora recipe
2 cups besan (chickpea flour)
1 teaspoon garam masala
1/2 teaspoon ground turmeric teaspoon
1/2 chilli powder
1 teaspoon salt
3 cloves of garlic
1/2 crushed cup chopped fresh coriander leaves
4 cups chopped vegetables
Juice of one lemon
Vegetable oil for deep frying
1. In a bowl mix together the besan, garam masala, turmeric, chilli powder and salt.
2. Add the lemon juice and gradually add enough water to make a thick batter.
3. Add the garlic, coriander leaves and vegetables into the batter and mix thoroughly.
4. Heat oil in a deep pan.
5. Drop teaspoons of the batter in a pan, about 10 at a time, and deep fry until they are brown all over and cooked through.
6. Drain well on paper towels. Serve with chutneys.
* For more on Auckland Museum's World on a Plate series, click here.