Crispy Veggie Pakora (Print Version)

# Ingredients:

→ Batter Ingredients

01 - 3/4 cups + 2 1/2 tbsp water

02 - 2 1/4 cups chickpea flour (gram flour or besan)

→ Seasonings

03 - 1 teaspoon coriander powder

04 - 1 teaspoon turmeric powder

05 - 1 teaspoon fenugreek powder

06 - 1 teaspoon cumin powder

07 - 2 teaspoons kosher salt

08 - 1/2 teaspoon pure chili powder

→ Veggies and Fresh Herbs

09 - 1 tablespoon finely grated fresh ginger

10 - 1 1/2 cups grated onions (roughly 1 1/2 onions)

11 - 2 cups grated potato (1 big one)

12 - 2 large red chilies (cayenne), finely chopped

13 - 2 tablespoons finely chopped fresh coriander leaves

14 - 2 1/2 cups finely chopped cauliflower (1/4 of a big head)

→ Cooking Needs

15 - 3-4 cups vegetable oil or canola oil (for deep frying)

# Instructions:

01 - In a big bowl, mix chickpea flour with the spices—turmeric, cumin, coriander, fenugreek, and chili powder. Slowly pour in water while whisking until you get a thick, smooth batter.

02 - Toss in the grated onion, potato, chopped cauliflower, chilies, grated ginger, and coriander leaves. Use a wooden spoon to combine everything into a thick, sticky mix.

03 - Warm your oven to 80°C/175°F to keep the cooked ones warm. Place a wire rack over a baking tray. Heat oil in a deep, sturdy pot to around 180°C/350°F, ensuring it's deep enough (about 4cm or 1.5 inches).

04 - Scoop about 2 tablespoons of the batter for each fritter, form into rough patties, and gently drop them into the hot oil. Fry a few at a time to avoid crowding, cooking for 2-3 minutes until golden and crispy. Drain them on paper towels.

05 - Place the fried fritters in the warm oven while you fry the rest. Serve them super hot with Minted Yogurt Sauce or Coriander Mint Dip of your choice.

# Notes:

01 - These Indian veggie fritters are crispy and loved as street food or served as party snacks.

02 - The heat is mild with just 2 chilies for the whole batch, but you can always adjust the amount.

03 - Store extras in the fridge for five days, or freeze for up to three months, and reheat when needed.

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