Gluten-Free Vegetable Pakoras

Ingredients

• 1 cup Chickpea Flour (Besan)
• 2 tablespoons Rice Flour
• 1 medium Onion, thinly sliced
• 1 medium Potato, thinly sliced
• 1 cup Cauliflower florets
• 1/2 cup Spinach, chopped
• 1 Green Chilies, finely chopped
• 1 teaspoon Ginger-Garlic Paste
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Coriander Powder
• a pinch Baking Soda
• to taste Salt
• 1/2 - 3/4 cup Water
• as needed Oil, for frying

Instructions

1. 1In a large mixing bowl, combine the 1 cup Chickpea Flour, 2 tablespoons Rice Flour, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Red Chili Powder, 1/2 teaspoon Coriander Powder, a pinch Baking Soda, and Salt to taste.
2. 2Gradually add 1/2 cup to 3/4 cup Water to the dry ingredients, whisking continuously until a smooth, lump-free batter forms. The batter should be thick enough to coat a spoon but still pourable.
3. 3Add the 1 medium thinly sliced Onion, 1 medium thinly sliced Potato, 1 cup Cauliflower florets, 1/2 cup chopped Spinach, 1 finely chopped Green Chili, and 1 teaspoon Ginger-Garlic Paste to the batter. Mix thoroughly with a spoon or spatula until all the vegetables are evenly coated.
4. 4Pour Oil (as needed) into a deep frying pan or a kadai, ensuring the oil depth is at least 2 inches (5 cm). Heat the oil over medium heat to 350°F (175°C); you can test the oil by dropping a tiny bit of batter, which should sizzle immediately and float to the surface.
5. 5Carefully drop spoonfuls of the vegetable-coated batter mixture, about 1-2 tablespoons each, into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras for 3-5 minutes per side, turning occasionally, until they are golden brown and crispy on all sides.
6. 6Using a slotted spoon, remove the fried pakoras from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the hot pakoras immediately with mint chutney or tamarind chutney.

Substitutions

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