Jain Pakoda Recipe|Monsoon Special|Pushpa Indian Rasoi

In a mixing bowl, combine besan, turmeric powder, red chili powder, ajwain, cumin seeds, and salt.

Gradually add water to the dry ingredients to form a smooth batter.

Chop the mixed vegetables into small pieces and add them to the batter, mixing well to coat.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, drop spoonfuls of the batter-coated vegetables into the oil.

Fry the pakodas in batches, making sure not to overcrowd the pan.

Fry until they are golden brown and crispy, about 4-5 minutes.

Remove the pakodas with a slotted spoon and drain on paper towels.

Serve hot with green chutney or ketchup.

Equipment Needed

Spice Level:

Dietary