Hand chop the waterchestnuts into small cubes. Avoid blitzing in the mixer as after the steaming process the waterchestnuts may turn mushy.
Prepare the pakora batter. Check the ingredient lists for the consistency of the batter.
Fold the waterchestnuts into the batter. Get a steamer running. You could boil the pakoras but after my first recipe with the cauliflower stems, I found that steaming them is a lot easier and they look a lot like golden cookies.
After steaming them for about 2 mins. Grease a baking tray with 1 tsp of oil and place the steamed dollops.
Bake it at 180* for 5-7 mins to begin with and then increase the temperature to max for another 2-3 min till the pakoras brown and crisp up.
Serve hot with a sauce of your choice. Ideally some ketchup or coriander mint chutney.