Vegetable Pakoras

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the chickpea flour, cumin seeds, coriander powder, turmeric, red chili powder, garam masala, and salt. Gradually add water while whisking to form a thick batter that coats the back of a spoon but isn't too runny.
2. Prepare the vegetables
   Wash and cut all vegetables as directed. Make sure they are completely dry before adding to the batter. Mix the sliced potato, onion, chopped spinach, cauliflower florets, green chilies, and cilantro in a separate bowl.
3. Combine vegetables and batter
   Add the prepared vegetables to the chickpea flour batter and mix well, ensuring all vegetables are evenly coated. Let the mixture rest for 5 minutes to allow the flavors to combine.
4. Heat the oil
   In a deep pan or kadhai, heat oil to 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil - it should rise to the surface immediately without browning too quickly.
5. Fry the pakoras
   Using a tablespoon or your fingers, carefully drop small portions of the vegetable batter into the hot oil. Do not overcrowd the pan - fry in batches of 4-5 pakoras at a time. Fry until golden brown and crispy on all sides, about 3-4 minutes per batch.
6. Drain excess oil
   Remove the pakoras using a slotted spoon and place them on paper towels to drain excess oil. Continue frying the remaining batter in batches until all the mixture is used.
7. Serve hot
   Transfer the pakoras to a serving plate and serve hot with mint chutney, tamarind chutney, or ketchup. They are best enjoyed immediately while still crispy and warm.