Bhajia (Vegetable Pakoras)

Instructions

1. 1Wash the 1 medium potatoes, 1 cup of spinach, and 1 cup of cauliflower florets. Cut the 1 medium potatoes into 1.27 cm cubes. Roughly chop the 1 cup of spinach. Cut any larger pieces of the 1 cup of cauliflower florets into bite-sized florets.
2. 2In a large bowl, combine the 1 cup of chickpea flour, 1/4 cup of rice flour, 3/4 cup of water, 1 tsp of ginger-garlic paste, the 1 small green chili (finely chopped), 1/2 tsp of turmeric powder, 1/2 tsp of cumin powder, 1/2 tsp of coriander powder, and 1/2 tsp of salt. Whisk vigorously until the batter is smooth, thick, and completely free of lumps.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep frying pan. Heat the oil over medium-high heat until it reaches 175°C; you can test if it's ready by dropping a tiny bit of batter into the oil, which should sizzle immediately.
4. 4Working in batches of 6-8 pieces to avoid overcrowding, take each prepared piece of potato, spinach, and cauliflower, dip it fully into the batter to coat all sides, and carefully add it to the hot oil, one by one. Fry each batch for 3-4 minutes per side, until the bhajia are a deep golden brown color and feel crispy.
5. 5Using a slotted spoon, carefully remove the fried bhajia from the hot oil and place them on a plate lined with paper towels to absorb any excess oil. Serve the bhajia hot, immediately after frying.

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