Note you can use any veg- courgettes , aubergine , cauliflower etc
Instructions:
1. Prepare the Batter:
In a large bowl, combine chickpea flour, cumin seeds, coriander seeds, turmeric powder, red chili powder, garam masala, and salt.
Gradually add water while stirring to make a thick, smooth batter. The consistency should be thick enough to coat the vegetables but not too runny.
2. Add Vegetables:
Add the sliced potato, onion, spinach, green chili (if using), and chopped coriander leaves to the batter. Mix well until all the vegetables are evenly coated with the batter.
3. Heat Oil:
Heat oil in a deep-frying pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
4. Fry Pakoras:
Carefully drop spoonful of the batter-coated vegetables into the hot oil. Do not overcrowd the pan, fry in batches if necessary.
Fry the pakoras until golden brown and crispy, turning occasionally to ensure even cooking. This should take about 4-5 minutes per batch.
5. Drain and Serve:
Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels to remove excess oil.
Serve hot with chutney or sauce of your choice, such as mint chutney, tamarind chutney, or tomato ketchup.
