Pakoras

 Adapted from the “MyFoodStory” recipe because it most closely resembled my family’s recipe.

Serves 4

• 1 1/4 cup Chickpea (a.k.a. Besan a.k.a. Gram) flour
• 3 Tbsp Rice Flour
• 1/2 tsp cayenne powder
• 1 Tbsp freshly ground Homemade Garam Masala (or store-bought will do in a pinch)
• 1 tsp Ajwain (a thyme-like digestive spice.  Also known as Bishop's Weed.)
• 2 tsp salt
• 1/2 cup Cabbage sliced into thin long strips. Kale or spinach will also work.
• 1/2 Onion finely chopped
• 1/4 cup fresh Coriander chopped
• Optional 2 teaspoon Green Chillies finely chopped 
• 
  
• 3/4 to 1 cup Water
•  Oil for deep frying

My top tips for making super crisp vegetables pakoras are: 

1. Chop vegetables into small pieces, and if you are slicing them then slice them thinly 

2. Don’t add too much water to your batter because as the vegetables sit in the batter they’ll leave some water too 

3. Always fry pakoras on medium flame (350F) to allow the vegetables to cook well and the outside to get crisp.