Pakora

Ingredients

• 1 cup besan (chickpea flour)
• 1 onion, thinly sliced
• 1 cup spinach leaves
• 2 potatoes, thinly sliced
• 2 green chillies, chopped
• 1 tsp ajwain
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• Salt to taste
• Oil for frying
• Water to make batter

Method

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. Add water: Whisk in cold water gradually to make a thick batter that coats the back of a spoon.
3. Prepare vegetables: Slice 2 onions into rings, 1 potato paper-thin and break cauliflower into small florets. Pat all dry.
4. Mix vegetables into batter: Add all vegetables and toss to coat every piece evenly.
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. Fry first batch: Drop spoonfuls of batter-coated vegetables into oil, 6-8 at a time. Do not crowd.
7. Cook first side: Fry 3-4 minutes without disturbing until a golden crust forms on the bottom.
8. Flip and finish: Turn with a slotted spoon and fry 2-3 minutes more until deep golden all over.
9. Double fry: Remove, drain on paper, increase oil heat and refry for 1 minute for extra crispiness.
10. Serve: Drain well, sprinkle chaat masala and serve immediately with mint and tamarind chutneys.