1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 small Cauliflower
5 leaves Spinach sliced
1 1/2 cup Sliced Onion
Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375°.
Drain pakoda on paper towels and serve immediately.
Serve vegetable pakora with coriander or mint chutney or tomato ketchup