3 small potatoes, thinly sliced 1 onion, thinly sliced 1 cup of cauliflower florets (small or thinly sliced) 1 cup of spinach, chopped ¼ cup cilantro leaves, chopped 1 cup gram flour ¾ cup of water 1 tsp cumin seeds 1 tsp salt or to taste 1 tbsp garam masala 1 -2 tsp chilli powder or to taste 1 tsp minced garlic 1/4 tsp baking soda vegetable oil, for frying
1. In a medium-sized bowl combine chickpea flour, water, chilli powder, cumin seeds, and salt, baking soda, minced garlic to make a smooth batter.
2. Gently fold the sliced potatoes, onion, spinach, cauliflower, cilantro, into the chickpea batter.
3. In a deep, heavy-bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. Allow plenty of time for the oil to get hot (between 325°F to 350°F (160°C to 175°C).
4. Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on a cooling rack or paper/kitchen towel.
Serve with green/red sauce, chutney, or your favorite dipping sauce.
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