Crispy Vegetable Pakoras

Ingredients

• 1 cup besan aka gram flour
• 1 tsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp salt or to taste
• 1 tsp baking soda
• 1/2 cup water, as needed
• 1 large yellow onion, halved and thinly sliced in half moons
• 1 medium potato, cut into thin matchsticks
• 1 handful cilantro with stems, roughly chopped
• 2 Thai green chilis, serrano, or jalapeño peppers, chopped
• 2 cloves garlic
• Brightland Alive Extra Virgin Olive Oil , for frying
• flaky salt & chaat masala*, to finish
• In a large bowl add the besan, Kashmiri red chili powder, ground cumin, ground coriander, salt, and baking soda. Stir to combine.
• Add in the onion, potato, cilantro, and green chilis. Grate in the garlic using a microplane.
• Heat a sautèpan or pot over medium-high heat. Add the Alive Extra Virgin Olive Oil into the pan to reach a depth of 2 inches.
• Once the oil is hot, drop small handfuls of the mixture into the hot oil using a tablespoon or your hands (be careful if the latter).
• Use a slotted spoon or spider strainer to remove the pakoras from the oil, shaking off any excess. Drain on paper towels.
• To serve, sprinkle with flaky salt and chaat masala*. Enjoy immediately!