Written By Sandhya Sharma on Saturday, June 29, 2019 | June 29, 2019
Sieve 1 cup chickpea flour in a bowl. Make a thick, yet flowing batter using approx 3/4 cup water. Take care that no lumps are formed. Rest for 15 to 20 minutes.
Meanwhile, rinse, peel and chop the vegetables or either you can make large chunks as per your choice.
After 20 minutes, add all the spices, salt to taste, cilantro / spinach and all the chopped vegetables green chili and mix well.
If you prepare these Pakoras during winters, you have the choice of adding carrot, cauliflower, cabbage, green peas also. I have used the vegetables available in this season. seasonal vegetables always tastes good.
Heat oil in a pan. When the oil is hot, drop spoonful of Pakora batter in the pan and deep fry them on medium flame, till they become golden and crispy.
Spread a tissue paper or news paper on a plate and keep the Pakoras on it after deep frying, so that extra oil is absorbed.
Prepare all the Pakoras in the same manner and serve hot with tomato ketchup and green chutney.
Whisk to aerate the batter
Add 1 teaspoon hot oil to the batter and mix well before making the pakoras.