vegetable pakora

Ingredients

• Carrots: 1 (large, peel and cut into thick julienne)
• French Beans: 8 (string and cut into 1 1/2" pieces)
• Potato: 1 (large, peel and cut into thick julienne)
• Cabbage: 1/4 head (cut into thick julienne)
• Chickpea flour: 1 1/2 cups (sengapindi/besan)
• Red chili powder: 3/4 tsp
• Ginger garlic paste: 1/4 tsp
• Carom seeds: 3/4 tsp (ajwain/vaamu)
• Hot oil: 2 tsps
• Salt: to taste
• Water: as required (approx 1/2 cup to 3/4 cup water)
• Oil: for deep frying

Method

1. In a bowl, add the chickpea flour with salt, chili powder, ginger garlic paste, carom seeds and hot oil. Add the thick julienne mixed vegetables to this mixture and mix.
2. Add little water and mix well that it coats the vegetables. Do not add too much water.
3. Heat enough oil for deep frying in a heavy bottomed vessel. It should be piping hot. Do the sizzle test. (Drop a little chick pea batter into the hot oil, if it sizzles and comes to the surface of the vessel, then the oil is ready for deep frying).
4. Carefully drop the chickpea flour coated julienne vegetables into the hot oil. Do not overcrowd the vessel.
5. Reduce heat to medium and deep fry till they turn golden brown.
6. Use a ladle to turn them so that they cook all over.
7. Once they turn golden brown, remove on to absorbent paper. Serve as evening snack over a hot cup of masala chai.

Tips

• Adjust the quantity of chickpea flour according to the vegetables.
• Add few tbsps water at a time while making the batter. It should be like a paste that coats the vegetables and not like a runny mixture.
• You can add a pinch of roasted cumin powder.
• Use curry leaves if you do not have kasoori methi. If you do not have both curry