Crispy Mix Vegetable Pakora

Steps

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1. 1
   Cut onion, cabbage, carrot, potato, and spinach into uniform small pieces and place in a large bowl. Uniform size ensures even cooking and perfect texture in every bite.
   ▶ ≈0:21
2. 2
   Add minced ginger, minced green chili, and curry leaves.
   ▶ ≈0:33
3. 3
   Add turmeric powder, red chili powder, cumin powder, garam masala, asafoetida, salt, and amchur powder, and mix well.
   ▶ ≈0:33
4. 4
   Squeeze and mix all vegetables thoroughly with your hands to release their natural moisture.
   ▶ ≈0:49
5. 5
   Add chickpea flour and rice flour, then continue squeezing and mixing. No extra water is needed as the vegetable moisture is sufficient to bind the flour. Rice flour helps make the pakora extra crispy.
   ▶ ≈0:57
6. 6
   Heat the oil to the proper temperature. Drop small portions of the mixture into the hot oil using a spoon or your fingers to form pakora. Ensure the pakoras do not touch each other and do not overcrowd the pan.
   ▶ ≈1:22
7. 7
   Fry on medium heat, stirring occasionally, until golden brown and crispy. Remove and drain when properly cooked.
   ▶ ≈1:30
8. 8
   Sprinkle chaat masala on top of the pakora to enhance the taste.
   ▶ ≈1:39
9. 9
   Serve hot with tea, green chutney, or tomato sauce. Pakora made this way will stay crispy and maintain perfect texture in every bite.
   ▶ ≈1:45