Ingredients:
• For the Batter:
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon baking soda
• Salt to taste
• Water as needed
• For the Vegetables:
• 1 large onion, thinly sliced
• 1 large potato, thinly sliced
• 1 cup cauliflower florets
• 1 cup spinach leaves, chopped
• 1 small bell pepper, thinly sliced
• 1 green chili, finely chopped (optional)
• Fresh coriander leaves, chopped
• For Frying:
• Oil for deep frying
Instructions:
1. Prepare the Batter:
• In a large mixing bowl, combine chickpea flour, rice flour, carom seeds, cumin seeds, turmeric powder, red chili powder, garam masala, baking soda, and salt.
• Gradually add water and mix to form a smooth, thick batter. The consistency should be such that it coats the back of a spoon without dripping too much.
2. Prepare the Vegetables:
• Add all the prepared vegetables (onion, potato, cauliflower, spinach, bell pepper, green chili, and coriander leaves) to the batter.
• Mix well to ensure all the vegetables are evenly coated with the batter.
3. Heat the Oil:
• In a deep frying pan or kadai, heat oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is hot enough.
4. Fry the Pakoras:
• Using a spoon or your fingers, drop small portions of the batter-coated vegetables into the hot oil. Do not overcrowd the pan.
• Fry the pakoras in batches, turning occasionally, until they are golden brown and crispy on all sides.
• Remove the pakoras with a slotted spoon and drain them on paper towels to remove excess oil.
5. Serve:
• Serve the crispy vegetable pakoras hot with mint chutney, tamarind chutney, or ketchup.
