How to make crispy Pakora recipe | Quick and Easy | Ramadan Recipe | Cook with Anisa

Combine chickpea flour, cumin seeds, coriander powder, turmeric, red chili powder, and salt in a mixing bowl.

Add water gradually to the dry ingredients, stirring until a smooth batter forms.

Chop potatoes, onions, spinach, and cauliflower into bite-sized pieces.

Add the chopped vegetables and fresh cilantro to the batter, mixing well to coat.

Heat oil in a deep frying pan over medium heat until shimmering.

Drop spoonfuls of the batter-coated vegetables into the hot oil, ensuring not to overcrowd the pan.

Fry the pakoras until golden brown, about 4-5 minutes, turning occasionally.

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

Serve hot with chutney or yogurt for dipping.

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