Vegetable Pakoras

Ingredients

• 1.5 cups Chickpea flour (Besan)
• 1 large, thinly sliced Onion
• 1 medium, julienned Potato
• 0.5 cup, chopped Spinach
• 2 finely chopped Green chili(optional)
• 1 teaspoon Ginger paste
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Ajwain (Carom seeds)(optional)
• 1 teaspoon Salt
• 0.5 cup Water
• 2 cups for frying Vegetable oil

Instructions

1. 1

   In a large mixing bowl, combine the sliced onions, potatoes, spinach, and green chilies.

2. 2

   Add the chickpea flour, salt, turmeric, ginger paste, and ajwain to the vegetables.

3. 3

   Mix well by hand, squeezing the vegetables slightly to release their natural moisture.

4. 4

   Gradually add water, a tablespoon at a time, until a thick batter coats the vegetables. It should not be runny.

5. 5

   Heat oil in a deep pan or kadai over medium-high heat.

6. 6

   Once the oil is hot, drop small spoonfuls of the mixture into the oil, being careful not to overcrowd the pan.

7. 7

   Fry until the pakoras are golden brown and crisp on all sides, about 4-5 minutes.

8. 8

   Remove with a slotted spoon and drain on paper towels. Serve hot with chutney.