Mix Vegetable Pakora | Ramadan Special | Crispy Crunchy Vegetable Snack 

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Simply the best pakora recipe. Pakora is a must in Ramadan. They are so light and crispy! Perfectly seasoned to give your taste buds satisfaction. I have explained how to get them right. Just stick to my recipe and believe me, they'll turn out to be your favorite home made pakoras.
Ingredients:
1. Onion - 1 medium size
2. Green Chilies - 6 count
3. Tomato - 1 count
4. Lemon Juice - 3 TBSP
5. Cilantro - ½ cup
6. Spinach Leaves - ½ cup
7. Parsley - ½ cup
8. Ginger Garlic Paste - 2 TBSP
9. Cumin Seeds - ½ tsp
10. Coriander Seeds - ½ tsp
11. Salt - ½ tsp (according to taste)
12. Red Chili Powder - 1 tsp
13. Roasted and crushed Cumin seeds - 1 tsp
14. Roasted and crushed Coriander seeds - 1 tsp
15. Roasted and crushed Solid red chilies - 1 tsp
16. Kasuri Methi - 1 tsp
17. Apple Cider Vinegar - 1 tsp
18. Ajwain - Caraway - ½ tsp
19. Baking Soda - ¼ tsp
20. Anardana - Pomegranate Seeds - ½ tsp
21. Besan - 1 cup
Method:
1. Wash and cut vegetables.
2. Onion into slices, dice tomato, green chilies and chop cilantro, spinach and parsley.
3. Put all the vegetables in a bowl.
4. Add salt, red chili powder, crushed and roasted cumin, coriander and solid red chilies masala.
5. Add ginger garlic paste, cumin seeds, ajwain and coarsely grinded anardana and coriander seeds.
6. Add kasuri methi and freshly squeezed lemon juice.
7. Add ¾ cups of Besan and ¼ tsp baking soda. Mix all the dry ingredients.
8. Now gradually add water just around 3 TBSP each time and mix thoroughly.
9. Make a sticky light mixture that doesn’t drip.
10. Deep fry the pakoras on medium heat. Keep tossing and turning till they get brown and crispy.
11. Take out on a paper towel, enjoy with Ketchup and hot tea!