• 1 ½ onions, cut into thin slices
• 1/2 carrot, grated
• 1 small potato, grated
• 1/3 c peas
• 1 clove garlic
• ½ t salt
• 1 t turmeric
• 1 t cumin
• 1 t ground coriander
• 1 t ground ginger
• ½ t chili powder
• 2 T gram flour (also called besan or chickpea flour)
• 4 T cold water
• vegetable oil (for deep frying)

In a bowl, combine onion, carrot, potato, and peas. Add the garlic, salt, and all the spices. Add half the gram flour and then add the water gradually until you have a doughy, not too liquid, texture. Add more gram flour and water until the vegetables are all lightly coated in the mixture.

Pour oil into a non-stick saucepan or skillet until it is about 1 ½ inches deep. Heat the oil on medium-high heat until a small amount of the batter sizzles on contact. Using two spoons, scoop the pakora batter into balls and drop into the oil. Fry the pakoras in small batches of 4 or 5 and remove from the oil when golden.

Serve with tamarind chutney, cilantro mint chutney, and cucumber raita.