Mixed Pakoras - Savory Fritters

These are 'any time snacks' and taste particularly good on a cool rainy day with a hot cup of tea or coffee! Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• The batter

• 2⁄3 cup besan (Black chickpea flour/gram flour)
• 1  cup water
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon ajwain or 1  teaspoon cumin seed
• 1⁄2 teaspoon paprika
• 2  tablespoons  chopped coriander leaves
• 1  teaspoon  finely chopped green chili

• The vegetables

• 2  medium potatoes, peeled and cut into 1/6 th of an inch rounds
• 2  onions, same as above (do not separate rings)
• 10  medium  spinach leaves, stems removed
• 4  florets of a cauliflower, sliced into 1/6 th of an inch thickness
• 4  green chilies, slit lengthways on one side
•  oil, to deep fry pakoras

Directions

1. Sift together besan, baking soda, salt and paprika.
2. Add all the other ingredients, taking care that there are no lumps in the mixture.
3. The batter should be only slightly thicker than pancake batter.
4. Adjust quantity of water accordingly.
5. Pour oil, about 2 inches deep, in a wok/frypan and heat it really hot.
6. Dip vegetables one by one in the batter and carefully slide them in the hot oil.
7. Deep fry till golden brown.
8. Serve hot with ketchup or coriander chutney.