Crispy Vegetable Pakoras Recipe

• 100g gram flour, sieved
• 1 medium onion
• 3 medium potatoes
• 1 tsp of salt
• 2 tsp of garam masala
• 1 tsp of turmeric
• 2 chillies, finely chopped
• 1 tbsp ginger, grated (optional)
• Handful of coriander, chopped
• 2 tsp of dried fenugreek leaves
• 1 tsp of cumin seeds
• ½ tsp of red chilli powder
• Water
• Oil for deep frying 

1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
5. 
   

Seven Cups Sweet (Badami Burphy)