Warm monsoon rains with their sultry aftermath were always a reason to cook up these crispy vegetable chickpea batter pakoras (crispy dumplings). The true essence of summer rains and homely comfort when washed down with a cup of Cardamom milky tea or ‘chai’. You can use any vegetable you like! Even cheese works! 

Ingredients:

• 100 grams chickpea flour / gram flour
• 50 grams rice flour (not ground rice)
Advertisement
• 1 teaspoon dry roasted cumin seeds
• 1 teaspoon sea salt
• ¹/₂ teaspoon red chilli powder / cayenne
• Tap water to make the batter
• Enough vegetable oil to fry the pakoras
• 6 slices of aubergines, halved
Advertisement
• 5 okra, sliced into 4 pieces horizontally
• ¹/₂ a red onion, cut into thin rings
• To garnish: 1 tsp finely chopped mint leaves 1 green chilli, sliced thinly 1 tsp chaat masala (optional, can be found in most South Asian shop, a tangy spice blend)

Method:

Advertisement
• Whip up the batter ingredients into a thick batter by adding water slowly.
• Heat vegetable oil in a frying pan (use as much as you like, I prefer to shallow fry). Keep the oil on medium heat.
• Dip each slice of vegetable in the batter until coated evenly, dip into hot oil and fry either side until light brown.
• Drain on kitchen paper and serve garnished with chopped mint leaves and sliced green chilli and chaat masala (You can also substitute chaat masala with a sprinkling of red chilli powder and ground cumin)

Also Read

Mouth-Watering Recipe of Baked Tandoori Aloo Tikka

Baked Aloo tikka is a heavenly veggie-lover recipe that can be an...