Ingredients
1 cup potato peeled and cut into very small pieces
1 cup cauliflower cut into very small pieces
1 cup packed spinach roughly chopped
1 cup cabbage thinly sliced
2 green chilies finely chopped adjust to taste
1-1/2 cups besan (gram flour)
3 teaspoons oil
1 tablespoon coriander coarsely ground (Dhania)
1 tablespoon fennel seeds coarsely ground (saunf)
1/8 teaspoon asafetida(Heang)
1/2 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor)
1/4 teaspoon garam masala
1-1/2 teaspoons salt
Oil to fry
Method
Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
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