1 cup chickpea flour from the Indian store (besan and gram flour are the same thing.)
1/4 cup water, plus extra just in case.
cayenne pepper, to taste
1 tsp cumin seeds
1 pinch of hing (asoefetida)
1/2 teaspoon salt and more to taste
1/4 cup chopped cilantro
1 yellow bell pepper, chopped
1/3 cup frozen spinach, defrosted and pressed to release as much liquid as possible
1/2 red onion, chopped coarsely
oil for deep frying
What You Do:
In a medium bowl mix together the chickpea flour, spices and salt.
Add the water and beat well to make a smooth batter. If it seems really thick, add
more water tablespoon by tablespoon until you have a consistency that can be dropped nicely from a spoon.
Add in the chopped vegetables and cilantro and mix well. *Don't taste the batter! Raw chickpea flour tastes AWFUL and you will be SOO sorry for doing this.
Heat the oil in a fryer or pot. You know it's hot enough when a small drizzle of pakora batter sizzles and rises
to the surface right away.
Drop tablespoons of the pakora batter into the oil. If your pot is shallow, make sure the pakoras don't stick
to the bottom-you need enough oil to cover them completely so they don't sit on the bottom of the pan.
Also, the oil shouldn't be too hot, otherwise the pakoras brown before the middle gets cooked. These are
done when they are crunchy and a nice golden brown.
Remove the pakoras from the oil and drain on paper towels. Salt immediately.
Keep the pakoras warm in a preheated toaster oven set at 325F.