This recipe starts with a selection of fresh vegetables. Add finely chopped onion, carrot and cabbage in a large bowl. Add freshly chopped spinach to it. This mixture of vegetables not only makes the pakoras colourful, but also gives them a different texture. To enhance the taste, add finely chopped ginger and green chillies.

Adding salt to the vegetables and mashing them well is the most important part of this recipe. By doing this the vegetables start releasing their water. According to the chef, the further batter is prepared using this moisture, which eliminates the need to add water separately and makes the pakoras more crunchy.

To give the right shape and crispness to the pakoras, add gram flour as per requirement. Chef Viraj’s special tip is to add rice flour to it. Rice flour absorbs moisture and gives extra crunch to the pakoras. If the mixture seems too wet, a little more gram flour can be added.

Now add red chili powder, crushed black pepper and finely chopped green coriander to this mixture. The spiciness of the black pepper pairs well with the spinach. Add a little more salt as per taste, but remember that salt has already been added. These spices enhance the taste of pakodas.

Once the solution is ready, add a pinch of baking soda and some hot oil to it. By adding hot oil, the pakoras become soft from inside and very crispy from outside. Mix all the ingredients well so that a thick and uniform mixture is prepared.

Heat oil in a pan on medium flame. Drop small pakodas in medium hot oil and fry until golden. While frying, also fry some green chillies in oil, which increases the taste manifold when served with these pakoras.
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