Vegetable Pakoras

Ingredients

• 200 g chickpea flour
• 0.5 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 1 tsp salt
• 1 l plant oil (for frying)
• 1 kg mixed vegetables (e.g., broccoli, cauliflower, eggplant)

Instructions

1. 1.

   Add chickpea flour to a bowl. Season with cumin, coriander, turmeric, chili, and salt. Stir in about 250 ml cold water until a smooth batter forms.

2. 2.

   The batter should be relatively thick so the vegetables can coat well.

3. 3.

   Heat oil for frying in a pot. When bubbles rise from a spoonful of hot oil, it is ready.

4. 4.

   Wash, trim, and cut the vegetables into bite‑sized pieces. Dip portions into the batter and fry in hot oil until golden brown, turning occasionally. Once crisp, lift with a slotted spoon and drain on paper towels.

5. 5.

   Serve hot or warm, e.g., with mango chutney.