• 4 oz. gram flour
• 1 medium onion, peeled and sliced paper-thin lengthways
• 3 medium potatoes, peeled and either grated or chopped very fine
• 1 tsp. of salt
• 2 tsp. of garam masala
• 1 tsp. of freshly ground turmeric root
• 2 Indian spice chilis, chopped fine
• 1 tbsp. freshly grated ginger root
• 1 cup chopped fresh cilantro (coriander)
• 2 tsp. of dried fenugreek leaves
• 1 tsp. of Ajwan seeds
• 1 tsp. of red chili powder
• water
• rapeseed oil (for deep frying – and please, no substitutes! Only rapeseed oil will produce authentic Indian cuisine flavor for your Vegetable Pakora)

You would also like to have (for authentic Indian cuisine cooking):

• And Indian Karahi cooking pan (you can also use a wok if you don’t have a karahi)

Directions:

1. Heat the rapeseed oil in your karahi (or wok) over medium flame. Pour in enough oil to completely submerge pakora pieces about the size of a golf ball.
2. Place the sliced onion in a large mixing bowl; add in the potatoes, then stir together well.
3. Now add and stir in all the dry spices, as well as the chopped cilantro, the ginger and Indian spice chilis.
4. Run the gram flour through a sieve into the bowl, then mix and blend everything together well, using your freshly washed and dried hands.
5. A little at a time, add small amounts of water, stirring and mixing, until you have created a smooth, thick batter that has coated the spiced onion and potato mixture thoroughly. Use your hands, grabbing handfuls of the mixture and squeezing it through your fingers. Do this repeatedly until you are certain that all the spices are mixed and blended well throughout. Do not leave the batter and vegetable mixture for too long before cooking.
6. Now move quickly – you do not want your batter to set for very long before cooking.
7. Test to see if your oil is hot enough – drop a little batter into it. If it rises immediately, well browned, then your oil is ready.
8. Exercising caution, using a large cooking spoon, lower large spoonfuls of the mixture into the oil and deep-fry until a rich, deep golden brown. Work in small batches, do not overcrowd your karahi, and use a slotted spoon to move the pakora pieces around so they are not touching and sticking to each other.
9. When the pieces are crispy and golden brown, use your slotted spoon to transfer them to a paper towel-lined baking tray or large platter. Keep the cooked pieces warmed in the oven while you finish cooking the rest
10. Serve your Vegetable Pakora while nice and hot, with freshly cooked rice. Vegetable Pakora can be the main entree of a meal, and it can also provide a delicious accompaniment to a meat entree.

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