Back to 4 servings 1 cup gram flour (besan), sifted; fresh, as it turns bitter with age 2 tablespoons rice flour, or cornstarch for extra crispness 0.5 cup mixed vegetables, thinly sliced or julienned onion, cabbage, spinach, cauliflower florets or French beans 1 medium onion, thinly sliced 1 medium potato, optional, peeled and grated 2 green chilies, finely chopped; or 1/2 teaspoon red chili flakes 1 teaspoon ginger-garlic paste, or crushed ginger 2 tablespoons fresh cilantro, chopped; mint or dill also works 0.5 teaspoon cumin powder 0.5 teaspoon red chili powder 0.25 teaspoon turmeric powder 0.25 teaspoon asafoetida (hing), optional 0.5 teaspoon carom seeds (ajwain), optional 0.25 teaspoon garam masala, optional 0.25 teaspoon baking soda, optional, for lighter texture 0.5 teaspoon salt, adjust to taste water, about 1/3 to 1/2 cup, added slowly neutral oil, such as vegetable or canola, for deep frying
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1 Step 1: Wash and cut the vegetables into thin strips of uniform size, then toss them with the chilies, ginger-garlic paste, herbs, garam masala and salt. Squeeze gently and rest for 10 minutes so the salt draws out moisture.2 Step 2: Add the gram flour, rice flour, cumin, chili powder, turmeric, asafoetida and carom seeds, and mix to a thick, slightly sticky mixture. Add water a tablespoon at a time only if it is too dry.3 Step 3: Taste and adjust the salt and spice. If using baking soda, stir it in just before frying for a lighter texture.4 Step 4: Heat 2 to 3 inches of oil in a deep pan over medium heat until a pinch of batter sizzles and rises without browning right away.5 Step 5: Flatten 1 to 1.5 tablespoon portions slightly and slide them into the oil in batches of 4 to 6, without crowding the pan.6 Step 6: Leave the pakoras undisturbed for 1 to 2 minutes, then turn them gently and fry for another 3 to 4 minutes until deep golden and crisp all over.7 Step 7: Lift them out with a slotted spoon and drain on a wire rack or paper towels. Let the oil return to temperature before frying the next batch.8 Step 8: Serve hot with green chutney, tamarind chutney or ketchup.getsaucepan.com/r/6fc4559c-558d-547d-a1e4-1f1075b9ef2d
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