Ingredients: -1 large onion, thinly sliced -1 medium potato, peeled and thinly sliced -1 cup cabbage or spinach, thinly sliced -2 green chilies (Serrano or similar), finely chopped (optional, for heat) -½ cup cilantro, finely chopped -2 tsp red chili flakes -½ tsp red chili powder -1 tbsp crushed coriander seeds -2 tsp crushed cumin seeds -1 tbsp oil (plus more for frying) -1 tbsp lemon juice -2 tsp salt -1¼ cups gram flour (besan) -½ cup cold water -⅛ tsp baking soda (optional) Steps: 1. Thinly slice the onion, potato, and cabbage or spinach. Add these to a large bowl. Add the chopped green chilies (if using) and cilantro to the bowl. 2. Add red chili flakes, red chili powder, crushed coriander seeds, crushed cumin seeds, lemon juice, and salt to the vegetables. Mix everything together. 3. Add the gram flour (besan) to the vegetable mix. Stir well to coat the vegetables with the flour. 4. Slowly add cold water, a little at a time, until the mixture sticks together without being too runny. It should be thick and not too watery. 5. Heat oil in a deep pan over medium heat. You’ll need enough oil for deep frying. 6. Once the oil is hot, drop small spoonfuls of the mixture into the oil. Be careful not to overcrowd the pan. Fry the pakoras until they are golden brown and crispy, about 8-10 minutes. Turn them over occasionally to cook evenly. 7. Remove the pakoras with a slotted spoon and place them on a paper towel to drain excess oil.
