__Ingredients__
- 3 potatoes
- 2 eggplants
- 1 onion
- 4 long green chilies
- a small bunch of Spinach
- 1 cup gram flour or chickpeas flour ( baisan)
- 1 cup yellow cornflour
- 1 tsp crushed coriander
- 1 tsp ground cumin
- 1 tsp red chilli powder
- 1 & 1/2 tsp salt
- 1 tbsp dried fenugreek leaves (methi)
- 1.75 cups water
__Masala For Chillies__
- 2 tsp dried pomegranate powder
- 1 tsp crushed coriander
- 1/2 tsp salt
- 2 tsp lemon juice
__Lentil Pakoras__
- 1 cup black gram( daal mash)
- 1 cup green gram beans (daal moong)
- 1/4 cup water
- 1 small onion
- 1 green chilli
- 1/4 cup cilantro
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chilli flakes
- 1/4 tsp baking soda
__Recipe__
1. Peel and slice potatoes. Slice eggplants. Slice onion and separate them. Remove the stems from spinach. Remove seeds from chillies.
2. Mix the chilli masala ingredients and fill the chillies with masala.
3. Mix gram flour (baisan) with yellow cornflour(I’m not taking cornstarch). Cornflour makes crispy pakora.
4. Mix water into flour a little at a time. Check the video for perfect consistency.
5. Mix all the spices into batter. Dip vegetables one by one into the batter and deep fry on medium heat.
6. For lentil pakora dip lentils in water for 3-4 hours. Drain the water and put the lentils into the chopper or food processor. Add 1/4 cup water and blend until you get a batter.
7. Add spices and with a spoon or cookie scoop. Fry into small balls. Enjoy pakoras with you favourite dip.
Video Recipe ➡️ https://youtu.be/v5aEOfywsC4
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