#CrispyPakode#TeaTimeSnack#MonsoonSepical

Ingredients 100 g gram flour (besan) ½ tsp cumin seeds ½ tsp carom seeds (ajwain) ½ tsp chili flakes 1 finely chopped green chili Fresh coriander, finely chopped Salt to taste 2 medium potatoes, thinly sliced 1 medium onion, cut into rings 1 bowl cauliflower florets Oil for deep frying Green chutney, for serving Procedure 1. In a mixing bowl, add the gram flour, cumin seeds, carom seeds, chili flakes, chopped green chili, fresh coriander, and salt. Gradually add water and whisk well to make a smooth, lump-free batter. 2. Let the batter rest for 10–15 minutes to enhance the flavor and texture. 3. Meanwhile, thinly slice the potatoes, separate the onion into rings, and wash and pat dry the cauliflower florets. 4. Heat oil in a deep pan over medium heat. 5. Dip the potato slices, onion rings, and cauliflower florets into the prepared batter, ensuring they are evenly coated. 6. Carefully drop the coated vegetables into the hot oil and fry until they turn golden brown and crispy on all sides. 7. Remove the pakoras and place them on a paper towel to absorb excess oil. 8. Serve hot with fresh green chutney and enjoy these crispy mixed vegetable pakoras with a cup of tea.##crispypakode##teatimesnack#perfectmonsoonsnack