Instructions:
step 1 In a large mixing bowl, combine chickpea flour, rice flour, baking powder, cumin seeds, turmeric, garam masala, red chili powder, and salt.
step 2 Slowly add water and whisk to form a thick, smooth batter.
step 3 Fold in sliced onion, cabbage, carrot, spinach, green chilies, and cilantro. Mix until vegetables are well coated.
step 4 Heat oil in a deep frying pan over medium heat.
step 5 Drop spoonfuls of the batter into the hot oil, a few at a time, without overcrowding the pan.
step 6 Fry for 3-4 minutes per side, or until golden brown and crisp. Drain on paper towels.
step 7 Serve hot with lemon wedges and mint chutney or yogurt dip.
Storage and Reheating Tips:
Pakoras are best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 375°F (190°C) for 8-10 minutes to regain crispiness. Avoid microwaving, as it will make them soggy.
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