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Ingredients
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Vegetables
Batter
Oil for frying
Method
Preparation
- 1
Prepare the Vegetables
In a large mixing bowl, combine the shredded cabbage, sliced onion, grated carrot, and chopped spinach. Mix well to ensure even distribution of the vegetables.
- 2
Make the Batter
In a separate bowl, combine the besan, rice flour, turmeric powder, red chili powder, cumin seeds, and salt. Gradually add water to create a smooth batter. The batter should be thick enough to coat the vegetables.
Frying
- 3
Heat the Oil
In a deep frying pan or kadai, heat the vegetable oil over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
- 4
Coat the Vegetables
Take a handful of the vegetable mixture and dip it into the batter, ensuring it is well coated.
- 5
Fry the Pakoras
Carefully drop the coated vegetables into the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, about 4-5 minutes.
- 6
Drain Excess Oil
Using a slotted spoon, remove the pakoras from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serving
- 7
Serve Hot
Serve the crispy veg pakoras hot with mint chutney or tamarind sauce for dipping.
