a lot of places use chickpea flour for their batter, but I didn’t have any so I used a cup of brown rice flour and a half cup of all purpose flour – add 1 tablespoon of turmeric, 1 tablespoon of garam masala, 1 tablespoon of paprika, 1 tablespoon of chili powder and 1 tablespoon of cumin – mix well and then add water till your base is a pancake consistency or thicker and set aside
one onion sliced into half moons – a bunch of scallions chopped
a couple of potatoes shredded (put in a separate bowl)
The zucchini I had was a monster so I cut off the butt end of it which equaled about maybe 2 to 3 small to medium sized zucchinis and you will want to shred them as well
Side Note: zucchini is very watery so after you shred you will want to drain out the excess water – add a pinch of salt and mix
Don’t forget some fresh cilantro!
add all your chopped and shredded veggies along with a handful of fresh cilantro to your batter and mix well – let sit for an hour!
Heat up your sunflower or safflower oil in a sauce pan and then take heaping tablespoons of your pakora mix and add to the oil – I add two at a time and turn a few times – take out prepared pakora and add to a paper toweled plate to soak up the oil! Keep going till all your batter is gone or you can save the remaining batter for another day – all I have to say is grab your already prepared chutney and dig in! You won’t be sorry