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Pakora (Vegetable fritters)

  • 1 Potato, large, peeled, sliced
  • 1 Aubergine (baingan), small, sliced
  • 1 Onion, large, sliced

For the batter:

  • 2 cups (200 g) 7 oz Gram flour (besan)
  • 1 tsp (4 g) Salt
  • 1 tsp (2 g) Red chilli powder
  • 1/2 tsp (3 g) Baking powder
  • Vegetable oil for frying

In a bowl, combine all the ingredients for the batter. Mix well, adding a little water to make a very thick batter.

Heat the oil in a wok (kadhai); dip the sliced vegetables into the batter, one at a time, and deep-fry until crisp and golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.

Serve hot with tomato sauce.

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