• Highlights Anmol Rice Bran Oil: Anmol’s high smoke point is ideal for deep frying the pakoras without burning.

Ingredients:

• 1 cup Besan Flour (Gram Flour)
• 1/2 cup Chopped Onion
• 1/2 cup Chopped Potatoes
• 1/4 cup Chopped Green Bell Pepper
• 1/4 cup Chopped Carrots
• 1 tsp Chilli Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Aamchur Powder (Dry Mango Powder)
• Salt to taste
• 1/4 cup Chopped Cilantro
• Water (as needed)
• Vegetable Oil (enough for deep frying) / Anmol Rice Bran Oil

For Mint Chutney:

• 1 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 1 Green Chilli, chopped (optional)
• 1 inch Ginger, chopped
• Juice of 1/2 Lemon
• Salt to taste

Instructions:

1. Prepare the Filling: In a bowl, combine besan flour, chopped onion, potatoes, green bell pepper, carrots (or your chosen vegetables), chilli powder, coriander powder, turmeric powder, aamchur powder, salt, and chopped cilantro.
2. Make the Batter: Gradually add water to the dry ingredients, whisking constantly, until you get a thick, batter-like consistency. It shouldn’t be too runny. The batter should coat the back of a spoon.
3. Heat the Oil: In a large pot or wok, heat enough vegetable oil (or Anmol Rice Bran Oil) for deep frying over medium heat. Aim for a temperature of around 350°F (175°C).
4. Test the Oil (Optional): To test if the oil is hot enough, drop a tiny bit of batter into the oil. If it sizzles and floats to the surface immediately, the oil is ready.
5. Prepare the Pakoras: Take a small spoonful of the batter and gently drop it into the hot oil. You can add 2-3 pakoras at a time depending on the size of your pot. Don’t overcrowd the pan.
6. Fry the Pakoras: Fry the pakoras for 2-3 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
7. Make the Chutney (Optional): While the pakoras are frying, you can prepare the mint chutney. In a blender or food processor, combine mint leaves, cilantro leaves, green chilli (if using), ginger, lemon juice, and salt. Blend into a smooth chutney.
8. Serve: Serve the hot and crispy vegetable pakoras with your homemade mint chutney for a delicious and satisfying snack!