Vegetable Pakoda

Instructions

1. 1

   Prepare Vegetables and Dry Mix (5 minutes)

   • In a large mixing bowl, combine the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, salt, and baking soda. Whisk until well combined.
   • Add the thinly sliced onion, potato, chopped spinach, cauliflower florets, green chilies, and coriander leaves to the bowl.
2. 2

   Create the Batter (10 minutes)

   • Using your hands, toss the vegetables with the flour mixture until every piece is thoroughly coated.
   • Let the mixture rest for 5-7 minutes. The salt will draw moisture out of the vegetables, which will help bind the batter.
   • After resting, check the consistency. Sprinkle water, 1 tablespoon at a time, and mix gently. Stop when you have a very thick, coarse batter that just holds the vegetables together. Do not add too much water or the pakodas will be soggy.
3. 3

   Deep Fry the Pakodas (15 minutes)

   • Heat oil in a kadai or deep pan over medium heat. The ideal temperature is around 350°F (175°C).
   • To test if the oil is ready, drop a small piece of batter in; it should sizzle and rise to the top without browning too quickly.
   • Carefully drop spoonfuls of the batter into the hot oil, forming irregular shapes. Do not overcrowd the pan; fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until the pakodas are deep golden brown and crispy on all sides.
4. 4

   Drain and Serve (5 minutes)

   • Using a slotted spoon, remove the fried pakodas from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve immediately while hot with mint chutney, tamarind chutney, or tomato ketchup.