Gawar Pakora

1. 1
   prep

   Prep the cluster beans.

   1.Wash 250g cluster beans thoroughly and pat dry.

   2.Snip off both ends and string them if fibrous.

   3.Chop into 2-inch pieces and set aside.

   TIPPick tender young beans—thick, mature beans turn fibrous and won't cook through during frying.
2. 2
   mix

   Make the batter.

   1.In a bowl, combine 1 cup chickpea flour, 2 tbsp rice flour, 1 pinch red chili powder, 1 pinch turmeric, 0.5 tsp cumin seeds, 0.5 tsp ajwain, 1 pinch asafoetida, and 0.5 tsp salt.

   2.Gradually add about 0.5 cup water, whisking continuously to get a smooth, thick batter that coats the back of a spoon.

   3.Check consistency: it should cling to the beans without sliding off.

   TIPAdd water little by little—the batter should be thick, not runny. A thin batter won't stick to the beans during frying.
3. 3
   prep

   Heat the oil.

   Pour 2 cups oil into a deep kadhai or pan over medium heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately without burning.

   TIPOil temperature should be around 350°F (175°C). If it's too hot, pakoras burn outside and stay raw inside; too cool and they absorb excess oil.
4. 4
   fry

   Coat and fry the pakoras.

   1.Drop a handful of chopped beans into the batter and mix well so every piece is coated.

   2.Using your fingers or a spoon, drop individual coated pieces gently into the hot oil without overcrowding.

   3.Fry on medium heat for 3 to 4 minutes, turning occasionally, until golden brown and crisp.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPFry in small batches so the oil temperature doesn't drop sharply—overcrowding makes pakoras soggy.
5. 5
   serve

   Serve immediately.

   Transfer to a serving plate. Serve hot with mint chutney or tomato ketchup and a steaming cup of masala chai.

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