Pakora

Ingredients

Instructions

1. 1

   Slice 1 large onion thinly, peel and slice 1 large potato into thin matchsticks, and break ½ small cauliflower into small florets. Total should be about 4 cups of mixed vegetables. Add 1 cup of spinach leaves, roughly torn.

2. 2

   In a large bowl, whisk 1.5 cups of besan (chickpea flour) with 2 tablespoons of rice flour (extra crispness), 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon turmeric, 1.5 teaspoons salt, ½ teaspoon ajwain (carom seeds, optional but traditional).

3. 3

   Add the chopped vegetables to the bowl. Toss with your hands until everything is coated in dry flour. The vegetables will start releasing water — this becomes part of the batter.

4. 4

   Slowly drizzle in about ⅓ cup of cold water, mixing with your hands. The batter should be thick and just barely coat the vegetables — not runny. If too dry, add more water by the tablespoon.

5. 5

   Heat 2 inches of neutral oil to 350°F (175°C). Test by dropping in a tiny bit of batter — it should sizzle and rise to the surface within 5 seconds.

6. 6

   Drop loose clusters of battered vegetables (about 2 tablespoons each) into the oil. Don't crowd — fry 4-5 at a time. Cook 4-5 minutes, flipping once, until deep golden and crispy. Drain on a wire rack. Serve hot with mint or tamarind chutney.