These vegetable pakoras come together quickly once you have all your vegetables prepared. The key to perfect pakoras is maintaining the right oil temperature and not overcrowding the pan while frying. Follow these steps for crispy, flavorful pakoras every time.

1. Step 1

   In a large mixing bowl, combine the chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, baking soda, and salt. Mix well to ensure the spices are evenly distributed.

2. Step 2

   Gradually add water to the flour mixture, whisking continuously to form a smooth batter. The consistency should be thick enough to coat the vegetables but not too runny - similar to pancake batter.

3. Step 3

   Add all the prepared vegetables (potato, onion, cauliflower, spinach, bell pepper), chopped cilantro, and green chili to the batter. Gently fold everything together until the vegetables are evenly coated.

4. Step 4

   Heat oil in a deep pan or kadhai over medium heat. To test if the oil is ready, drop a small amount of batter into the oil - it should rise to the surface immediately but not brown too quickly.

5. Step 5

   Using a tablespoon, carefully drop spoonfuls of the vegetable batter into the hot oil. Don't overcrowd the pan - fry 4-5 pakoras at a time.

6. Step 6

   Fry the pakoras for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

7. Step 7

   Remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

8. Step 8

   For the mint chutney, blend mint leaves, yogurt, lemon juice, and a pinch of salt in a blender until smooth.

9. Step 9

   Serve the hot pakoras immediately with the mint chutney on the side. Garnish with additional cilantro leaves and lemon wedges if desired.

Pakoras are best enjoyed hot and fresh from the fryer. If you have leftovers, you can reheat them in a 350°F oven for 5-7 minutes to restore some crispness. The batter can be customized with your favorite vegetables - try adding grated carrots, zucchini, or eggplant for variety.