Crispy Vegetable Pakora

In a large mixing bowl, add 1 medium (100 g) chopped onion, 1 medium (150 g) potato cut into thick strips, ½ small (50 g) aubergine cut into thick strips, 1 handful (10 g) chopped spinach, 1 tablespoon (10 g) chopped coriander, and 4 finely chopped green chillies.
Add ¾ cup (100 g) gram flour, 1 teaspoon corn flour (optional), 1 teaspoon salt, 1 teaspoon chilli flakes, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1 teaspoon dried pomegranate seeds (optional), ⅛ teaspoon bicarbonate of soda, 2 teaspoons (15 g) yogurt, and 1 egg.
Mix well and let it rest for 1 hour to allow the vegetables to release some moisture, which will help form a natural batter. (If short on time, add small amounts of cold water gradually until the batter reaches a thick, glue-like consistency.)
Heat oil in a pan for deep frying over medium heat. To check if the oil is ready, drop a tiny bit of batter into the oil—if it floats up immediately, the oil is hot enough.
Using your hands or a tablespoon, drop about 1 tablespoon of batter per pakora into the oil. Let it fry for 4-5 minutes on one side before flipping to fry the other side for another 4-5 minutes. The pakoras should turn golden brown and crispy.
Drain excess oil using a slotted spoon and transfer the pakoras to a colander lined with tissue paper.
Serve hot with chutney or sauce. Enjoy your crispy vegetable pakoras!

Ingredients