Dairy-Free Vegetable Pakoras with Mint-Cilantro Chutney

Instructions

1. 1In a large bowl, combine the 1 cup Chickpea Flour, 3/4 cup Water, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Red Chili Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, and 1 teaspoon Salt. Whisk these ingredients together until you have a smooth, lump-free batter.
2. 2Add the 1 medium thinly sliced Onion, 1 medium thinly sliced Potatoes, 1 cup chopped Spinach, 1 small finely chopped Green Chilies, and 1 teaspoon Ginger-Garlic Paste to the batter. Use a spoon or your hands to mix thoroughly until all the vegetables are evenly coated with the batter.
3. 3For the chutney, combine the 1/2 cup Mint Leaves, 1/2 cup Cilantro Leaves, 1 small Green Chili, 1 tablespoon Lemon Juice, and 1/4 teaspoon Salt in a blender. Blend until the mixture is completely smooth; if it is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.
4. 4Pour the 1 cup Oil into a deep frying pan or wok, ensuring the oil is at least 5.08 cm deep. Heat the oil over medium heat until it reaches 175°C, or until a small drop of batter sizzles immediately and floats to the surface.
5. 5Carefully drop rounded tablespoonfuls of the vegetable batter into the hot oil, frying 4-5 pakoras at a time to avoid overcrowding the pan. Fry for 3-5 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
6. 6Use a slotted spoon to remove the fried pakoras from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve the pakoras immediately while they are hot, alongside the prepared mint-cilantro chutney.

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