Having a party or you just have the munchies?. I have a fix for you. It’s simple, easy and simply delish. Waring this is addictive. Pakodas are spicy fritters made with seasoned chickpea flour. You may use any type of vegetable. Some traditional favourites include: green banana, jackfruit and okra. The recipe is as follow. 






Oil for deep frying 
2 cups (500ml) chickpea flour
1/2 cup(135ml) finely sliced spring onions
1/4 (60ml) finely chopped coriander leaves
1 tsp (5ml) Cumin seeds
1 1/2 tbsp (15ml+7.5ml) garlic powder
1 tsp (5ml) chilli powder
1 tsp (5ml) coriander powder
1 tsp (5ml) turmeric powder 
1/4 tsp garam masala 
1/4 tsp baking powder 
1 1/4  tsp salt (adjust according to taste preference
1 cup (250ml) + 60ml ice cold water 

Mix all the above ingredients together in a bowl (accept the oil for cooking)
The batter should be thick but a bit runny.  (If the batter is too runny add more flour or if it is too thick add more water) Keep aside.

1 small/medium brinjal washed and sliced lengthwise about 3-4mm thick. Lightly sprinkle slices with salt and chilli powder.
1 small/medium potato washed and sliced in 2-3 mm disks.  Lightly sprinkle slices with salt and chilli powder.
I medium onion peeled and finely sliced.

Let's Cook😃

Heat the oil in a nice deep pot or pan - you need enough oil for deep frying. 
When the oil is hot - lower the heat - allow it to cool for a bit.  The oil should be medium hot.  
Start by dipping the brinjal in the batter and gently placing it into the hot oil.  Let it dry for a minute before turning it over.  Cook for about 3 minutes, turning it twice over.  When they are golden brown - remove with a slotted spoon and drain on a paper towel in a colander.  Cook the potatoes as you did the brinjal.
Cook the onion last.  Place the onions in the rest of the batter.  Add a quarter cup chickpea flour (just enough to hold everything together). You may add a finely chopped green chilli - this is optional.  
Use a tablespoon and spoon in a nice dollop into the hot oil.  Cook until it floats and for a few minutes - turning it over a few times.  Remove with a slotted spoon and drain on a paper towel in a colander.
Best served with mint chutney.

Mint dip
1 cup (250ml) tightly packed fresh mint leaves - rinsed
½ cup(125ml)  fresh coriander leaves - rinsed
1 clove garlic
50ml fresh lemon juice
60ml cold water
¼ (60ml) peanut butter 
1-2 dried red chillies - crushed 
Salt to season
To a blender toss in mint and coriander leaves.  Pulse a few times.  Then pour in the lemon juice and water.  Blitz until smooth.  Pour the mixture into a bowl then spoon in the peanut butter, red chilli and season with salt.  Mix with a spoon until the ingredients are well incorporated and smooth