Geeta, my younger sister in-law, makes one of the best mixed vegetable bhajias that I have ever tasted. A gentel mix of many vegetables and methi/fenugreek leaves, gives a wonderful taste to these pakoras-Mamta. Serves 6-8
Ingredients
| • | 250 gm. chickpea flour or besan |
| • | 250 gm. potatoes, cut into thin, small fingers/chips and washed |
| • | 100-150 gm. cauliflower, broken into small florets or chopped |
| • | 100 gm. onion, peeled and chopped |
| • | 25 gm. spinach leaves, washed and chopped |
| • | 15 gm. or 2 tbs. coriander leaves, chopped |
| • | 15 gm. or 2 tbs. mint leaves, chopped |
| • | 15 gm. or 2 tbs. fresh fenugreek or methi leaves, chopped (or use 1/2 tbs. dry methi leaves) |
| • | 1-2 green chillies, chopped finely. Omit if you like the pakoras to be mild. |
| • | 2 tbs. cabbage, finely chopped (optional) |
| • | 1/2 tsp. baking powder (optional) |
| • | 1 1/2 tsp. salt, adjust to taste |
| • | 1 tsp. chilli powder, adjust to taste |
| • | 1/4 tsp. coarsely crushed coriander seeds |
| • | 1 tsp. coriander powder |
| • | 1/2 tsp. carom or ajwain seeds or (use cumin seeds or jeera, if you don't have carom seeds) |
| • | Oil for deep frying |
Instructions
| 1. | Place all vegetables in a bowl and sprinkle salt and spices. Leave for 30 minutes or so. This will draw out water from the vegetables. |
| 2. | Add sifted (sift to remove lumps) chickpea flour/besan slowly and make a slightly stiff mix of vegetables and besan, vegetables held/bound together with besan. Usually, no additional water is required, as there is enough water released from vegetables. If the mix is too stiff, sprinkle a little water at a time as you go. |
| 3. | Heat oil in a wok. The oil is correct temperature, when a test pakora dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot. Pakoras are crisper when cooked in medium hot oil. |
| 4. | Drop small blobs, about 1- 1 1/2 tsp., of this mix into the hot oil, gently. Wait until they sizzle to the surface and then turn them over frequently, until evenly golden brown and crisp on all sides. |
| 5. | Take out on an absorbent kitchen paper. |
| 6. | Serve immediately with Green Mango Chutney and Tomato Ketchup. |
| 7. | Also see Chat Selection. |
Notes
| • | To get pakoras really crisp, they should be fried once and then again, just before serving. |