1 cup gram flour (besan)
¼ tsp. baking powder
½ tsp. chili powder
Salt to taste
1 tsp. grated ginger
3 green chilies, chopped
1 cup water (approximately)
1 onion cut into circles
1 potato cut into circles
1/3 cup cauliflower sprigs
1/3 cup 2 inch long strips of egg plant
Oil to deep fry
Fresh coriander leaves to garnish
• Sift gram flour and baking powder in bowl. Add all the dry spices (masalas), ginger, green chili and mix well. Add enough water (to form a batter similar to pancakes) and beat until all of the lumps are gone. Add the chopped vegetables and stir well.
Heat oil in a frying pan. When the oil is hot, take a teaspoon and pick one vegetable piece covered with the batter and put in the hot oil slowly. Put 7 to 8 pieces in at a time and deep-fry the pakoras on low flame till light brown. Similarly make all the pakoras.
• Garnish the pakoras with fresh chopped coriander and serve immediately with coriander chutney and tomato ketchup.
Makes 4 servings
