Gather your deep frying pan or wok, a slotted spoon, a mixing bowl, and a cooling rack to set your fried pakoras on.
Finely chop or grate your chosen vegetables—carrots, zucchini, and bell peppers—until they’re small and uniform. Set aside in a bowl.
In a large mixing bowl, whisk together chickpea flour, cumin, coriander, cayenne (if using), and salt. Once combined, slowly pour in water while stirring, aiming for a thick batter that coats the vegetables but isn’t runny. Adjust with more water or flour as needed.
Fold the chopped vegetables into the batter until they are evenly coated. The mixture should be sticky but manageable; if it feels too loose, sprinkle in a little more chickpea flour.
Heat your oil in the pan over medium heat until it reaches about 180°C (350°F). To test, drop a tiny spoonful of batter into the oil—if it sizzles immediately and rises to the surface, the oil is ready.
Using a spoon or your fingers, gently scoop small portions of batter and carefully lower them into the hot oil. Don’t overcrowd the pan—fry about 4-5 at a time.
Fry the pakoras for about 3-4 minutes, turning occasionally with a slotted spoon, until they’re deep golden brown and crispy. You’ll hear a crackling sound as they fry.
Use a slotted spoon to lift the cooked pakoras out of the oil and transfer them to a cooling rack to drain excess oil. Rest for a couple of minutes to crisp up further.
Repeat frying in batches until all the batter is used, maintaining the oil temperature for even crispiness. Serve the hot, crispy pakoras with chutney or yogurt for dipping.
