Ramadan Special: Vegetable Pakoras

This is my all time favourite thing to eat in Ramadan. After a long day of fasting, what can be better than fresh, homemade, hot pakoray! This recipe is guaranteed to have you and your guests speechless. You must try this amazing pakora recipe! Crispy, light and delicious :)

Ingredients

• 6 potatoes, cut into slices
• 4 onion, sliced
• A bunch of coriander
• 2 green chillies
• 1 carrot, grated
• 2 teaspoons of salt
• 1 teaspoon of red chilli powder
• 1 teaspoon of chilli flakes
• 1 teaspoon of garam masala
• 1 teaspoon of zeera
• 1 teaspoon of pomegranate seeds
• Water (add accordingly)
• Besan (add accordingly) 
• Oil for deep frying. 

Directions

Cut all vegetables and put into a bowl. Mix all spices into the bowl as well. Add a little bit of besan and mix. Check to see if all the vegetables are coated with the besan. If not, add a little more and mix again. The key to crispy pakoras is the amount of besan and water you put. That is why you need to add it slowly and mix before you add more. Then, add some water in the same way you added the besan: little at a time. You know when the water is enough because the mixture will hold its shape when you hold up a spoon of the mixture in your hand. 

Heat up oil in a pan about 2 inches in depth. When the oil is hot, spoon the pakora batter into the oil. After a few minutes of frying, flip the pakoras is needed and place on a serving platter. Continue to fry until all of the batter is finished. 

Serve with raita and chutney. 

E N J O Y 

- Aysha