Vegetable Pakoras are also a popular treat on a rainy day. Some sort of essential food in rain . Vegetable Pakoras, samosas, kachoris, spring rolls all well loved on a wet day. Alongside a hot cup of freshly made Desi tea. Enjoy, with lots of love. Crispy mixed vegetable pakoras are vegetarian and gluten-free fritters that are deep-fried and served with chutney. 

Ingredients:

• 1.5 cups gram flour
• 75 grams spinach
• 1.5 tsp salt
• 1 tsp cumin powder/seeds
• 1 tsp coriander powder
• 1 tsp chilli flakes
• 0.5 tsp turmeric
• 0.5 tsp baking soda

For Filling:

• 250 grams potatoes
• 120 grams aubergine
• 2 medium onions
• 1 small handful Fresh coriander

Method:

• Whisk together all the ingredients for the batter with enough water to make a thick but fluid batter, making sure there are no lumps. Be vigorous with the whisking. Set aside
• Chop the aubergine, potato and onions roughly into cubes or half-moons. They don’t need to be the same size or neat – I find that uneven and roughly chopped veggies add to the texture and overall charm of Pakoras. Chop the coriander and spinach finely.
• Just before you want to start frying the Pakoras, add the vegetables and baking soda to the batter.
• Heat some oil in a deep pan/Karahi and when the oil is hot, use your hands or a big spoon to place the vegetable batter into the oil.
• Try not to overcrowd the pan, you will probably need to do the frying in batches.
• Allow the Pakoras to fry, flipping to make sure they brown evenly. They will take about 7-10 minutes to cook, depending on how hot your oil is.
• Serve hot with your favorite dip or chutney!

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