Crisp pakora evenings

Ingredients

• 1½ cups besan (gram flour)
• 2 tbsp rice flour for extra crunch
• 2 onions, thinly sliced
• 1 potato, thinly sliced
• 2 green chillies, chopped
• ½ tsp ajwain
• ½ tsp red chilli powder
• Salt to taste
• Water as needed
• Aabhushan soyabean oil for deep frying

Method

1. 1

   Mix besan, rice flour, ajwain, chilli powder and salt in a bowl.

2. 2

   Add water a little at a time to make a thick, smooth batter that coats a spoon.

3. 3

   Heat oil in a kadhai on medium-high. Drop a little batter in — it should rise at once.

4. 4

   Dip onion and potato slices in the batter and fry in small batches until golden and crisp.

5. 5

   Drain on paper and serve hot with green chutney and chai.

Tadka tip: Don't crowd the kadhai — frying in small batches keeps the oil hot so pakoras stay crisp, not oily.