Ingredients
Instructions
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


:max_bytes(150000):strip_icc()/AR-14231-guacamole-4x3-f7a3b5752c7f4f3fb934d03a8b548826.jpg)


:max_bytes(150000):strip_icc()/Guacamole-LEAD-6-2-64cfcca253c8421dad4e3fad830219f6.jpg)
