Pakauda (Vegetable Fritters)

Ingredients

• 1 cup Cauliflower florets
• 1/2 cup Potato
• 1/2 cup Spinach
• 1/2 cup Onion
• 1 cup Chickpea Flour (Besan)
• 1/4 cup Rice Flour
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Red Chili Powder
• 1/4 teaspoon Cumin Powder
• 1/4 teaspoon Ajwain Seeds
• 1 teaspoon Salt
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Cut the 1 cup cauliflower florets into small, bite-sized pieces. Cut the 1/2 cup potato into 1.27 cm cubes. Roughly chop the 1/2 cup spinach. Chop the 1/2 cup onion into small pieces.
2. 2Make the batter: In a large bowl, combine the 1 cup chickpea flour, 1/4 cup rice flour, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/4 teaspoon cumin powder, 1/4 teaspoon ajwain seeds, and 1 teaspoon salt. Gradually whisk in about 3/4 cup of water until you have a smooth batter with the consistency of pancake batter. Add a little more water, 1 tablespoon at a time, if needed.
3. 3Heat the oil: Pour the 2 cups of vegetable oil into a deep frying pan or a wok. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
4. 4Coat the vegetables: Add the prepared 1 cup cauliflower florets, 1/2 cup potato cubes, 1/2 cup spinach, and 1/2 cup onion pieces to the batter. Stir gently to ensure all the vegetables are evenly coated.
5. 5Fry the pakora: Carefully drop spoonfuls of the batter-coated vegetables into the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until the pakora are golden brown and crispy on all sides.
6. 6Drain and serve: Use a slotted spoon to remove the pakora from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter-coated vegetables.
7. 7Serve the pakora hot with your favorite chutney.

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