Pakora

Make the batter. Sift the besan into a large bowl to remove any lumps. Add cumin seeds (1 tsp), ajwain (1 tsp), red chilli powder (1 tsp), salt (1 tsp), and grated ginger (10 g) if using. Add cold water gradually, whisking as you go, until the batter is smooth and thick. It should coat the back of a spoon and fall off in thick ribbons, not thin streams. Rest for 5 minutes; the besan will absorb the water slightly and the batter will thicken a little.

Prepare the vegetables. For onion (200 g) pakoras: separate the rings and toss through the batter, ensuring each ring is well coated. You want the batter to fill the rings somewhat so that the onion and batter fuse into a cohesive fritter rather than a battered ring. For potato (100 g) slices: pat dry with paper, then coat individually. For spinach (50 g): wash, dry completely (wet spinach will splatter violently in oil), and dip to coat.

Heat the oil. Pour oil into a deep pan or karahi to a depth of at least 5 cm. Heat over medium-high heat to approximately 175°C. To test without a thermometer: drop a small ball of batter into the oil. If it sinks, rises immediately to the surface, and begins sizzling vigorously, the oil is ready. If it sits on the bottom, the oil is too cold.

Fry in batches. Lower battered vegetables gently into the oil (use a spoon or your fingers carefully). Do not crowd the pan; overcrowding drops the oil temperature and leads to greasy, pale fritters. Fry for 3–4 minutes, turning once or twice, until deeply golden and crisp all over. Onion pakoras will darken quickly; potato rounds need the full time to cook through.

Drain and serve immediately. Remove with a slotted spoon and drain on paper for 30 seconds. Serve at once. Pakoras lose their crispness within minutes of leaving the oil.