|Vegetables||1 Cup (16 tbs)|
|Green bell pepper||1 , seeded, cut vertically into 1/2-inch-thick pieces|
|Eggplant||1 Small, sliced into 1/2-inch-thick pieces|
|Cauliflower florets||1 Cup (16 tbs)|
|Potato||1 Medium, peeled and cut into thin rounds|
|Spinach leaves||12 Small|
|Ears of corn||12 , slit in half lengthwise|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Batter||3 Cup (48 tbs)|
|Gram flour/All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Hot chili powder||1⁄2 Teaspoon (Or To Taste)|
|Garlic paste||1 Teaspoon|
|Ginger paste||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
Pat the vegetables dry with a paper towel and set aside.
To make the batter, sift the flour into a bowl.
Add all the remaining ingredients except the water.
Gradually add the water, stirring well to make a thick batter, rather like pancake batter.
Heat the oil in a deep pan or wok.
Dip a few vegetable pieces in the batter to coat them completely, then deep-fry in hot oil until golden brown.
Do not fry too many pakoras at once, as this will reduce the oil's temperature and make the pakoras soggy and oily.
It is advisable to fry each type of vegetable in separate batches.
Drain on paper towels.
Serve hot with poudina chutney.