Vegetables – Potatoes, Onions, Cauliflower, Eggplant, Spinach, Green chillies – one, a few or all these vegetables
2 cups Chickpea Flour (Besan)
1 Tsp Carom Seeds (Ajwain) (optional)
½ cup fresh Coriander (optional)
½ Tsp Dry Mango Powder (Amchoor) (optional)
Oil for deep-frying
Cut the vegetables as shown in the image above.
Mix the Besan and enough water to get a batter with the consistency of pouring cream. Beat it till its smooth with no lumps.
Add the Salt and the Ajwain, Coriander and/or Amchoor if using them. Ajwain has quite a strong flavour so try a few pakoras with it and see if you like it. Pakoras, are heavy so we add Ajwain which is a digestive. The Amchoor makes it a little sour but it tastes as good without.
Heat the oil in a wok, frying pan or deep fryer. When the oil is hot, dip the vegetables in the batter and fry till golden brown.
Drain on kitchen paper and eat with chutneys (and hot tea)…..
Have a long nap
Green Chilli Pakora
This is seriously hot but yum. You could remove the seeds to reduce the heat.
3 Green Chillis
1 Tsp Dry Mango Powder
Little Vegetable Oil
Mix the Amchoor powder with a little oil. Make a slit in the chillies and fill with the mixture.
Dip in the batter and fry like the other pakoras.