|Gram flour||4 Tablespoon|
|Plain flour||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Soda bicarbonate||1 Teaspoon|
|Crushed red chilies||1 1⁄2 Teaspoon|
|Crushed coriander seeds||1 Teaspoon|
|Crushed pomegranate seeds||1 Teaspoon|
|Crushed white cumin seeds||1 Teaspoon|
|Chopped fresh coriander||3 Tablespoon|
|Green chilies||4 , chopped|
|Water||1⁄2 Pint (300 Milliliter)|
|Onion||1 , sliced|
|Potato||1 Large, cut into strips|
|Fresh spinach leaves||10|
|Cauliflower||1⁄2 Small, cut into florets|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Sift the gram flour, plain flour, salt and bicarbonate of soda into a bowl.
Add the spices, the chopped coriander and green chillies to the bowl, then gradually pour in the water, mixing it in with a fork to form a smooth batter.
Add the prepared vegetables to the batter.
If it feels too stiff, pour in a little water to loosen the mixture.
Heat the oil in a karahi or deep frying pan and drop in about 1 tablespoon of batter at a time and deep-fry, turning once over a medium heat.
Remove each pakora with a slotted spoon once it is cooked and drain on absorbent kitchen paper.
Repeat the process until all the batter is finished.
This amount of mixture should make about 12-15 pakoras.
Serve the vegetable pakoras immediately with a spicy tomato sauce or a tamarind chutney.