Spiced Cauliflower and Potato Pakoras

Instructions

1. 1

   Combine the diced cauliflower, potato, onion, ginger, and green chili in a large mixing bowl, stirring everything together gently.

   Tip: Dice your vegetables quite small so they cook through completely during frying.

2. 2

   In another bowl, whisk together the chickpea flour, turmeric powder, cumin seeds, and salt until well combined.

3. 3

   Pour the water into the flour mixture gradually while whisking to form a smooth, thick batter that coats a spoon but isn't runny.

   Tip: The batter should cling to the vegetables without being too wet or too thick.

4. 4

   Fold the flour batter into the vegetable mixture along with the fresh cilantro, stirring until all vegetables are evenly coated.

5. 5

   Heat the vegetable oil in a deep pan or wok over medium high heat until it reaches about 170 degrees Celsius or until a small piece of batter sizzles immediately when dropped in.

   Tip: Use a thermometer if you have one, or test with a wooden spoon to judge the temperature.

6. 6

   Using two spoons, carefully drop spoonfuls of the batter mixture into the hot oil, working in batches to avoid crowding the pan.

   Tip: Don't overcrowd the pan or the pakoras will stick together and cook unevenly.

7. 7

   Fry each batch for about four to five minutes, stirring occasionally with a slotted spoon, until the pakoras turn deep golden brown on all sides.

   Tip: They should sound crispy when you tap them with a spoon.

8. 8

   Transfer the cooked pakoras to a plate lined with paper towels to drain excess oil, then serve warm with yogurt sauce or tamarind chutney.