FLAVOURS

The Rains are upon us it's beautiful outside. A perfect atmosphere to have a hot plate of Pakodas with Masala / Adrak Chai or Filter Coffee. So let's get into the kitchen and quickly dish up what is making our mouth water.

Ingredients
1 potato peel and cut into thin slices
1 capsicum cut into 1 inch wide vertical strips
A few spinach leaves minus stalk (palak)
A few thin slices of doodhi (pumpkin optional)
1 cup gram flour (Besan)
1 tsp red chilli powder
1/2 tsp ajwain
Few coriander leaves finely chopped
Salt to taste
Oil for frying
Pinch of Soda Bi-carb

Procedure
Put gram flour in a big bowl. Add the dry spices and coriander leaves and make a thick batter with water. Make sure there are no lumps (like consistency of custard). Keep aside for about 10 minutes.

Heat oil (to reach about 1/3 of Kadai)on high flame. Dip the sliced potatoes and the other vegetables one by one in the batter. Take out excess batter and put in hot oil one by one. Reduce flame a little and let the Pakodas fry, turning with a sieve spoon till they are golden brown on both sides. Take out Pakodas from the kadai with the help of sieve ladle and take them out on a plate covered with tissue to absorb any extra oil. Arrange in an attractive glass plate or dish and serve with tomato ketchup green chutney pickle or coconut chutney.