Shabzi Pakora

There are probably as many recipes for pakora as there are types of vegetable. They are small fried patties of spiced vegetables bound together with flour and water; you can use wheat flour, but gram or chickpea flour makes for a crispier finish and is more traditional. Some recipes for pakora make a big bowl of thick batter with a lot of spice and just a few vegetables. My recipe reverses that idea and instead you have a lot of fresh vegetables which are mixed together with the flour to create a very light batter, which should just be enough to coat the vegetables but not to drown them.  

I have used onions, cabbage, potato and carrot in this recipe but you can use pretty much any combination of vegetables you have. Patience is the key; if you take your time with the mixing, as you work the vegetables in the salt and spices they will release a certain amount of moisture which should be just enough to form the batter.