Pakora - Indian vegetable fritters

There are many recipes, but I make according to this. I adapted it to us, it’s pretty simple and the results may not look as tasty to the eye as they really are. :) They can be served as an appetizer or side dish, with some sauce. We eat them with sour cream and sweet chilli sauce. Kids adore them.

Preparation steps

Whisk all the dry ingredients with enough water to make the mixture a little thicker than for pancakes. Add the vegetables and stir until everything is covered. If by chance the mixture is too dry, or there are more vegetables than the mixture of flour and water, add a little flour and water until you are satisfied with the proportion.
Take the breadcrumbs out of the dough by the spoon and fry in oil, on a medium heat. I fry in 2-3cm of oil in a wok. When you take it out and put it in oil to fry, the shape is not so important, it is important that they are delicious in the end. :) I usually fry 3 at a time so as not to suddenly lower the temperature of the oil, when they are fried on one side I turn them to the other and when they are done I take them out on kitchen towels to drain the excess oil well. Serve warm with your favorite sauce.
We love this combination of vegetables, although many other combinations can be made if the fat is left to free. :) You can also use grated / chopped red or ordinary potatoes, herbs, corn, peas, carrots, green zucchini, etc ...

Ingredients

1 cup (250ml)chickpea flour (chickpea flour)
half a teaspoonbaking powder
1 teaspoon
1 teaspoonground red peppers
half a teaspoonchilli (can be skipped if children eat)
half a teaspoonground pepper
2 tspground cumin (we love it, who can reduce it to one teaspoon)
1 tspground coriander
as neededsalts
as neededwater
half of the middle headthe flowers are torn into as small flowers as possible
1 smallerpurple onion chopped
3young green onions chopped into rings
about 2 full sakeof young spinach, chopped into larger strips

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