- 1 cup chickpea flour (called "besan" in Indian grocery stores)
- 1 teaspoon salt
- 1 ½ teaspoons ground cumin
- ¼ teaspoon chili flakes
- 1 teaspoon Jaswant’s Kitchen Garam Masala
- 2 teaspoon mango powder (or substitute with 1 tablespoon lemon juice)
- 5/8 cup water
- 1 medium potato
- 1 small eggplant
- 1 zucchini
- 1 medium onion
- 3-4 cups oil for frying
Peel and slice the potato into 1/8 inch this slices. Thinner slices are better as they will cook easily. Cut the eggplant and zucchini into ¼ inch thick slices. Cut onion into ½ inch thick slices and then separate the rings
Arrange vegetables on a platter or bowl. Sprinkle 1 tsp salt.
Sift the chickpea flour into a mixing bowl and then add the dry spices and mix with a whisk. Then add the water and continue to whisk until it is smooth. Add additional water in 1 tablespoon portions if needed. You want the batter to have a thick consistency but still be liquid.
Heat the oil in a pot or wok on medium high heat for 4-5 minutes until the temperature of oil reaches 350F degrees. Use a candy thermometer for best results. Or test by letting a drop of batter into the oil. If the batter floats to the top right away the oil is ready. If it sinks, the oil is not hot enough yet.
Dip the vegetable pieces one by one into batter, shake off excess and then carefully place them into the hot oil. Do not overcrowd the pot. Keep turning and stirring the pakoras with slotted spoon so that they are cooked evenly on all sides. When golden brown, remove from oil and place on platter lined with paper towel.
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