Assorted Pakodas (deep fried onion, potato, cauliflower, chilli fritters)

A favourite Indian tea-time snack, best enjoyed with a mint chutney in rainy weather.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop potato (in thin slices) and onion (long). Divide up the cauliflower into small florets. Slit green chillies halfway down the middle.

Step 2

In a bowl, take the chopped onions and separate the pieces.

Step 3

Add 1/2 tsp salt, pinch of haldi, pinch of jeera powder, corriander, and chopped green chillies.

Step 4

Mix well.

Step 5

Add 3 tbsp of besan.

Step 6

Mix well.

Step 7

Add half cup water and mix well. The consistency should be thick and sticky enough to clump together. If needed, adjust besan and water accordingly to get that consistency.

Step 8

In a bowl, take 6 tbsp besan, 1 tsp salt, pinch of haldi, jeera powder, 1/2 tsp red chilli powder, chopped corriander and green chillies, and (optional) hing. Add 2 cups water and mix well.

Step 9

Mix well till the consistency is a little runny but thick enough to fully coat the vegetables.

Step 10

Dip and fully coat the potato slices, cauliflower florets, and slit green chillies in the batter.

Step 11

In a pan, heat enough oil to deep fry all the pakodas. Test if the oil is hot enough by adding a drop of the batter in the pan - if the batter bubbles up and rises to the top of the pan, the oil is heated.

Step 12

Once the oil is heated, add a spoonful of oil to both batches of batter to make it crispy. Mix well.

Step 13

On a low flame, add all the batter-coated vegetables in the oil. Be careful of oil splattering.

Step 14

SUBSTITUTE: Instead of the small green chillies, you can also use the bigger variety of green chillies.

Step 15

On a medium flame, cook the pakodas, and keep flipping them in between.

Step 16

Once they turn light brown, take them out of the pan and place on a paper napkin.

Step 17

Dab out excess oil with the paper napkin.

Step 18

Serve hot with mint chutney.