01
Add the vegetables to a large bowl with the ginger garlic paste, green chilies, salt, garam masala, and mint.
02
Mix the veggies well and gently squeeze to release any moisture. Set aside for 10 minutes.
03
Pat the vegetables dry with a paper towel and add the gram flour, rice flour, and optional carom seeds. Mix well to create a slightly sticky dough. If the dough is too dry, sprinkle it with a few tablespoons of water and mix again. The dough should be sticky but not thick like a batter.
04
Taste the dough and add more salt, garam masala or green chilies as desired.
05
Heat the vegetable oil in a deep pan over medium heat. Test the oil by dropping a small amount of dough into it. If the dough sizzles and rises to the top of the oil, the temperature is right. If the dough turns brown, reduce the heat.
06
Flatten small portions of dough with your fingers to create 1½-inch-sized portions. Carefully add the dough to the hot oil.
07
Keep an eye on the oil to ensure a constant temperature is maintained. Let the pakoras fry for about 1-2 minutes undisturbed to allow them to firm up. After 1-2 minutes, stir them gently until cooked through.
08
Transfer the cooked pakoras to a wire rack set over a paper towel-lined baking sheet. Continue with the rest of the pakoras until done, adjusting the heat as needed.
09
Serve hot and enjoy! Any leftovers can be reheated in the oven or
an air fryer.
