Vegetable Pakoras

For the pakoras, place chickpea flour in a bowl and season with cumin, coriander, turmeric, chili powder and salt. Gradually add about 250 ml (approximately 8 ounces) of cold water to the bowl while stirring until a smooth batter is formed.

The batter should be relatively thick to properly wrap vegetables.

Heat oil for frying in a saucepan. When bubbles form on a wooden spoon dipped in the oil, it has reached the correct temperature. 

Rinse vegetables, trim and peel as needed and chop. Dip prepared vegetables, in portions, into batter and fry in the saucepan until golden brown. Remove cooked vegetables from the saucepan with a skimmer or a slotted spoon and drain on paper towel.