Vegetable Pakoras

Ingredients:

1 cup besan (gram flour)
3 tablespoons rice flour (optional)
1 tablespoon of coarsely ground coriander powder (dhania)
1 teaspoon cumin seeds (jeera)
2 chopped green chilies
2 tablespoons chopped cilantro (hara dhania)
1 teaspoon salt adjust to taste
3/4 cup of water (Use water as needed)
Oil to fry
1 small potato, sliced thin
8 thin slices of cauliflower
1/2 small zucchini, sliced thin

Method:

Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the crispness.
Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat.
The frying pan should have at least 11/2 inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).
Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.
Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden-brown.
Repeat this process. The crispy, delicious pakoras are ready to serve.