Vegetable Pakoras can be made with potatoes, eggplants, onions, or any other vegetable of your choice.
1 1/2 cups besan
1 tsp. garam masala
1 tsp. ajwain seeds
1/2 tsp. kalonji
1 tsp. coriander seeds
2 tsp. salt
1 cup water
1/2 tsp turmeric powder
1/2 tsp. mirchi
pinch of limbu ka phool
fresh coriander, chopped
oil, to deep fry
Heat the oil. Mix the flour with enough water to form a thick batter. Let stand for 30 minutes. Add all the other ingredients and mix again. Cut potatoes, onions, and eggplants into thin round slices. Coat each piece with the batter and deep fry on medium heat, turning frequently, until golden brown. Remove and drain well. Serve hot or warm at tea time with Mint or Tamarind Chutney.
photocredit: thecurrysupperclub.com
Tags: ajwain, besan, chutney, coriander, garam masala, kalonji, limbu ka phool, mint chutney, mirchi, pakoras, tamarind chutney, turmeric