Subz Pakoda

Slice the eggplant, potatoes, cauliflower, and onions into thin rounds or 1/4-inch thick pieces, keeping them consistent in size for even cooking.

Prepare the batter by combining gram flour (besan), salt, turmeric powder, chili powder, and a pinch of baking soda in a bowl. Add water gradually while stirring until a thick, yogurt-like consistency is reached.

Heat oil in a deep pan or wok to 170°C (338°F), or until a small piece of vegetable sizzles immediately when dropped in.

Working in batches, dip each vegetable slice into the batter, coating evenly on both sides, and carefully place into the hot oil.

Fry the pakora for 2-3 minutes until they turn golden brown and crispy, turning occasionally with a slotted spoon for even browning.

Remove the fried pakora using a slotted spoon and drain on paper towels or a clean kitchen cloth to remove excess oil.

Serve hot with tamarind chutney, green chutney, or dry garlic chutney on the side.