Vegetable pakoras

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1/2 cup gram flour, besan
• 1/4 cup rice flour
• 1 medium carrot and 1 medium onion in thin strips
• 1/4 cup sliced pepper and 1 cup shredded cabbage
• 6 green beans, finely sliced
• 1 cup chopped spinach, optional
• 3 chopped green chillies, or fewer to taste
• 2 tbsp mint or coriander
• 1 tsp ginger-garlic paste
• 1/2 tsp salt and 1/2 tsp garam masala
• 1/2 tsp ajwain seeds, optional
• Oil for deep-frying and water only if needed

Step-by-step method

1. Cut all vegetables into thin strips about 5 cm long.
2. Mix vegetables, chilli, herbs, ginger-garlic paste, salt and garam masala; squeeze lightly and wait 10 minutes.
3. Add flours and ajwain. Mix into a sticky mixture that binds the vegetables; sprinkle in a little water only if dry.
4. Heat oil over medium heat. A small piece of mixture should sizzle and rise without browning immediately.
5. Form flattened portions about 4 cm wide and carefully lower into the oil without overcrowding.
6. Let them set for 1–2 minutes before turning. Fry until golden and cooked in the centre, then drain on a rack.
7. Repeat with remaining portions and serve hot with chutney.