Ingredients

· 1 thinly sliced onion

· 1 thinly sliced russet potato

· 1 chopped serrano pepper

· 3-4 tablespoons chopped cilantro leaves

· 1 tablespoon chopped mint leaves

· ½ tablespoon neutral oil

· 1 teaspoon lemon juice

· 1½ teaspoon crushed coriander seeds

· 1 teaspoon cumin seeds

· ½ teaspoon crushed red chilli flakes

· Salt to taste

· ¼ teaspoon baking soda

· 1 cup chickpea flour

Method

Combine all the ingredients except for the chickpea flour in a bowl. In another bowl, add the chickpea flour and water. Stir to combine so that no lumps remain. Pour this mixture into the vegetables and mix well. Heat a large skillet over medium-high heat. Once hot, add enough oil to thinly coat the bottom of the pan. Add the mixture, one heaped tablespoon at a time, making sure not to overcrowd the pan. Reduce the heat to medium and cook for five minutes on each side, adding oil as needed. Repeat until all the pakoras are cooked. Place on a plate topped with paper towels to absorb excess oil. Serve with green or tamarind chutney.