Pakora

Slice potatoes paper-thin using sharp knife or mandoline – think crisp thickness

Slice onions thinly – separate into individual strands

Prepare other vegetables: Slice any additional veg thinly

Salt the vegetables: Sprinkle with salt and mix well

Let sit for 15 minutes – onions will release water

Squeeze out moisture using clean kitchen towel – essential step for crispiness

Mix vegetables together with chopped chillies and coriander

Toast whole spices: Dry roast coriander and cumin seeds until fragrant

Grind coarsely using mortar and pestle – texture adds interest

Mix dry ingredients: Combine all flours, spices, and baking powder

Divide mixture: ¼ for dusting, ¾ for batter

Add vegetables to large bowl with spice mix

Toss vegetables with dry spice mix – ensures even coating

Make batter: Gradually add sparkling water to remaining dry mix

Achieve right consistency: Should coat vegetables without being too thick

Combine gently: Add batter to vegetables, mix until just combined

Don’t over-mix: Some lumps are fine – over-mixing makes tough pakoras

Heat oil to 170°C – lower than meat pakoras for even cooking

Test temperature: Drop small amount of batter – should sizzle and rise

Form pakoras: Use two spoons to drop irregular shapes – traditional look

Fry in batches: Don’t overcrowd – lowers oil temperature

Cook for 3-4 minutes until golden and crispy

Remove with slotted spoon, drain on wire rack

Maintain oil temperature between batches

Season immediately with chaat masala while hot

Serve on warmed platter with lemon wedges

Garnish with fresh coriander and thinly sliced onions

Serve immediately with mint chutney