1 cup chopped cauliflower (small bite size pieces)
1 cup sliced onion
1 cup sliced cabbage
1 cup diced boiled potatoes
2-3 large green chilies (I used aniheims sliced)
Canola Oil to deep fry (as needed)
2 cups chickpea flour sifted (found in Indian grocers)
1 cup up to 1 1/2 cups water (or as needed)
1 inch grated fresh ginger
2-3 cloves grated garlic
2-3 tsp whole cumin seeds
2-3 tsp red chili powder
1 tsp red chili flakes
1/2 tsp turmeric powder
salt to taste
Cut and prep all vegetables. Make batter and mix well.
The batter should be the consistency of thick pancake batter. Add vegetables to batter and mix well.
Heat oil to 375 degrees.
Drop small clumps of the batter/vegetable mixture into oil and deep fry until golden brown.
The pakoras have no real shape, they just free from in the oil. Serve immediately or at room temperature. Enjoy.
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