Ingredients

• 1 cup chickpea flour (Besan)
• 2 teaspoons oil
• 1 teaspoon ground cumin or 1 teaspoon pakora masala
• 1 1/2 teaspoons salt
• 1 teaspoon vegetarian chicken bouillon granules (optional)
• 1 -2 chopped green chili (Jalapeno)
• 1/2 cup water
• 1 potato
• 1 cup green bell pepper, chopped
• 2 cups cabbage
• 1 1/2 cups sliced onions

Instructions

1. * Boil the potato until just tender, peel and chop finely.

2. * Finely chop peppers and onion. Shred the cabbage.

3. * Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).

4. * Let batter rest 1/2 hour in a warm place.

5. * Add the vegetables and mix in evenly.

6. * Deep fry in oil that is heated.

7. * Drain pakoda on paper towels and serve immediately.

8. * Serve vegetable pakora with coriander or mint chutney or tomato ketchup.

9. Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good.