Crispy Mixed Vegetable Pakoras

1. Prepare the Batter

In a large bowl, combine the chickpea flour, salt, ground turmeric, ground cumin, baking soda, freshly ground pepper, and cayenne pepper (if using). Gradually add 0.75 cup of water while stirring until the mixture forms a thickish batter that can coat the vegetables well.

2. Prepare the Potatoes

Peel the potatoes and slice them into 1/16 inch thick rounds. Place the slices in cold water to keep them fresh and prevent discoloration while you heat the oil.

3. Heat the Oil

Heat the vegetable oil over a low flame in your chosen deep frying utensil. The oil should be hot but not smoking. A good way to test the temperature is to drop a small bit of batter into the oil; it should sizzle gently, not vigorously.

4. Fry the Pakoras

Once your oil is at the right temperature, take the potato slices out of the water and pat them dry with a paper towel. Dip each slice into the batter, ensuring it is well-coated, and then carefully drop it into the hot oil. Fry the pakoras for about 7-10 minutes on each side, or until they turn a golden brown.

5. Drain and Season

Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels. Immediately sprinkle the hot pakoras with additional salt and pepper to taste.

6. Serve

Serve the pakoras while they are still crisp and hot for the best experience. Consider pairing them with a chutney or dip of your choice.