Pakora

Method

1. 1

   Make batter: Combine 1 cup chickpea flour, half tsp turmeric, half tsp red chilli powder, half tsp ajwain and salt in a bowl.

2. 2

   Add water: Whisk in cold water gradually to make a thick batter that coats the back of a spoon.

3. 3

   Prepare vegetables: Slice 2 onions into rings, 1 potato paper-thin and break cauliflower into small florets. Pat all dry.

4. 4

   Mix vegetables into batter: Add all vegetables and toss to coat every piece evenly.

5. 5

   Heat oil: Pour oil to 3-inch depth in a kadai. Heat to medium — a drop of batter should rise in 3 seconds.

6. 6

   Fry first batch: Drop spoonfuls of batter-coated vegetables into oil, 6-8 at a time. Do not crowd.

7. 7

   Cook first side: Fry 3-4 minutes without disturbing until a golden crust forms on the bottom.

8. 8

   Flip and finish: Turn with a slotted spoon and fry 2-3 minutes more until deep golden all over.

9. 9

   Double fry: Remove, drain on paper, increase oil heat and refry for 1 minute for extra crispiness.

10. 10

    Serve: Drain well, sprinkle chaat masala and serve immediately with mint and tamarind chutneys.