Step 1
Make the Batter (10 minutes): In a large bowl, combine besan, rice flour, ajwain, chili powder, turmeric, garam masala/chaat masala, salt, hing, and baking soda. Gradually whisk in water until you get a thick, smooth batter (it should coat veggies heavily without dripping off too fast). Rest for 10 minutes – this helps crispiness.
Step 2
Prepare Vegetables (10–15 minutes): Wash and slice/chop all veggies. Pat everything very dry (especially bhindi and mirchi) with a kitchen towel to avoid oil splatter and sogginess. For gobhi florets, optional quick blanch (2 mins in hot water) then drain.
Step 3
Fry the Pakoras (20–30 minutes, in batches): Heat oil in a deep kadhai/wok to medium-hot (170–180°C / test: small batter drop sizzles and rises slowly).
Step 4
Dip each veggie piece into batter, coat well, and gently slide into oil (don’t overcrowd).
Step 5
Fry 3–5 minutes, turning occasionally, until golden-brown and crisp. Drain on paper towels.
Step 6
Fry similar veggies together or in groups for even cooking.
Step 7
Assemble the Festive Platter (5 minutes): Arrange hot pakoras in separate bowls or sections on a large platter for that colorful mela vibe.
Step 8
Place small bowls of green chutney, tamarind chutney, yogurt dip in the center.
Step 9
Add fresh salad/kachumber, tomato slices, lettuce for wraps.
Step 9
Garnish with fresh coriander or a sprinkle of chaat masala for extra zing.
