Pakora

Method

Mix the gram flour, turmeric, chilli powder, and salt in a large bowl. Add the ginger-garlic paste, cumin seeds, and fresh coriander, then stir well. Gradually add water to form a thick batter that coats the back of a spoon. Fold in the sliced onions and green chillies, ensuring they are evenly distributed throughout the batter. Heat the oil to 170°C in a deep pan or wok. Drop spoonfuls of batter carefully into the hot oil and fry until golden brown on all sides, approximately 3-4 minutes per batch. Remove with a slotted spoon and drain on kitchen paper. Serve hot with tamarind chutney or mint yoghurt.