Egg-Free Vegetable Pakoras with Chickpea Flour Batter

Ingredients

• 1 cup Chickpea flour (besan)
• 3/4 cup Water
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1/2 tsp Garam masala
• 1 tsp Salt
• 1/4 tsp Baking soda
• 1 medium Onion, thinly sliced
• 1 medium Potato, thinly sliced
• 1 cup Spinach, chopped
• 1 cup Cauliflower florets, small
• 2 cup Vegetable oil, for frying

Instructions

1. 1In a bowl, whisk together chickpea flour, water, turmeric powder, red chili powder, garam masala, salt, and baking soda to form a smooth batter. Let it rest for 10 minutes.
2. 2Add the sliced onion, potato, chopped spinach, and cauliflower florets to the batter. Mix well to coat the vegetables evenly.
3. 3Heat vegetable oil in a deep frying pan or wok over medium heat.
4. 4Carefully drop spoonfuls of the vegetable mixture into the hot oil, being careful not to overcrowd the pan.
5. 5Fry the pakoras until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
6. 6Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. 7Serve hot with your favorite chutney or dipping sauce.

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