Mixed Vegetable Pakora

Ingredients:

• Carrots: 1 (large, peel and cut into thick strips)
• French Beans: 8 (string and cut into 1 1/2" pieces)
• Potato: 1 (large, peel and cut into thick strips)
• Cabbage: 1/4 head (cut into thick strips)
• Chickpea flour: 1 1/2 cups (Besan)
• Red chili powder: 3/4 tsp
• Ginger garlic paste: 1/4 tsp
• Carom seeds: 3/4 tsp (ajwain)
• Hot oil: 2 tsps
• Salt: to taste
• Water: as required (approx 1/2 cup to 3/4 cup water)
• Oil: for deep frying

Method: 

In a bowl, add the Besan with salt, chili powder, ginger garlic paste , carom seeds and hot oil . Add the long thick strips of mixed vegetables to this mixture and mix. Add some water and mix thoroughly coating the vegetables. Do not over-water .

Hot enough to fry in a pot with a thick bottom oil. Be hot . Make the sizzle test. ( Drop a little besan paste into the hot oil , if it sizzles and reaches the surface of the container , then the oil is ready for frying ) .

Carefully place the coated vegetables in hot oil . Do not fill the container. Reduce heat to medium and deep fry until golden brown . Use a spoon to turn them so that they cook at all . Once browned , remove to absorbent paper. Serve as a snack with a warm cup of masala chai .

Note:

• Adjust the quantity of chickpea flour according to the vegetables.
• Add few tbsps water at a time while making the batter. It should be like a paste that coats the vegetables and not like a runny mixture.
• You can add a pinch of roasted cumin powder.
• Use curry leaves if you do not have kasoori methi. If you do not have both curry leaves and kasoori methi, omit them and follow rest of the recipe.