Pakodas (Vrat)

Ingredients

• Batter for about 500 g vegetables
• Singhare ka atta (Dried waterchestnut flour) 2 cups  (200 g)
• Sendha namak (white rock salt) 1/4 tsp
• Cold water to mix
• Chilli powder 1 tsp or to taste
• Hari Mirch (Green peppers), chopped fine to taste
• Hara Dhania, chopped fine 2 tbsp
• Amchoor (Dried Mango Powder) 2 tsp
• Water 3-4 cups
• Mixed vegetables (aloo, palak, gobhi, kaddu)
• Oil for deep-frying (or ghee if not using oil)

Preparation

• Mix the flour, salt, chilli powder, hari mirch, dhania and amchoor, in enough water, to make it up to a pouring consistency.

• Heat the oil and when a drop of batter dropped into the oil comes up at once, dip the vegetables into the batter, and drop into the hot oil and fry over medium heat, to a very light brown. Lift out and keep aside.

• When ready to serve fry over high heat to a golden brown. Remove and drain on an absorbent paper, and serve .