Vegetable Pakora

Cut the potato into thin strips, slice the onion into half-rings, cut the cabbage and carrot into thin strips, finely chop the spinach and cilantro, and mince the green chili and ginger.

Transfer the vegetables to a large bowl, add salt, mix well and let sit for 5 minutes so the onion and vegetables release their juice.

In a separate bowl, combine the chickpea flour, rice flour, turmeric and crushed coriander seeds. Add the dry mixture to the vegetables and mix thoroughly with your hands.

Add water in small amounts to form a thick, sticky batter that clings to the vegetables; do not make it too runny.

Heat oil in a deep pot to 170–180°C. With wet hands or a spoon, scoop small portions of the vegetable mixture and carefully lower them into the oil in batches, without overcrowding the pot.

Fry the pakoras for 3–4 minutes, turning occasionally, until evenly golden and crisp.

Remove the pakoras with a slotted spoon onto paper towels to drain excess oil, and serve hot.