|x 700g||Boneless pheasant, cut into bite-sized pieces|
|x 2 tbsp||Cornflour|
|x 50g||Rice flour|
|x 40g||Gram flour, sieved|
|x 3||Dried chillies, crushed or 3 green chillies, finely chopped|
|x ½ tsp||Chilli powder|
|x ½ tsp||Curry powder|
|x ½ tsp||Ground coriander|
|x ½ tsp||Cumin|
|x 2||Small onions, chopped|
|Small bunch of coriander, finely chopped|
|Vegetable oil, for deep-frying|
|Sweet chilli sauce or green chutney, to serve|
Place the pheasant in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
Add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
Fill a deep pan no more than a third full with vegetable oil and heat to 180C.
A small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 6-8 mins, turning regularly, until cooked through and browned all over.
Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches.
Hot with a sweet chilli sauce or green chutney.