Crush fennel seeds and carom seeds in mortar and pestle.
1 Teaspoon Carom seeds/Ajwain, 1 Teaspoon Fennel seeds
In a wide bowl, combine gram flour, dry spices, salt, crushed spices and mix until well combined.
1 Teaspoon Fennel seeds, 1 Teaspoon Carom seeds/Ajwain, 1 Teaspoon Red Chilli Powder, ½ cup (or) 90 gms Gram Flour, Salt, pinch Turmeric Powder
Next, add the vegetables and mix well.
⅓ cup (or) 50 gms Onion, ½ cup (or) 65 gms Cabbage, ⅓ cup (or) 80 gms Potato, ¼ cup (or) 45 gms Carrot, ¼ cup (or) 45 gms Bell Pepper/Capsicum, handful Coriander, 1 inch Ginger, 2 Green Chilli
Now add 3-4 tablespoons water and start to mix the vegetables. Add 2-3 tablespoons more water if required and mix until you achieve a thick batter that just coats the vegetables and binds vegetables together.
¼ cup Water
Heat oil in a deep frying pan on medium heat.
4 cups Oil
Drop pakoras in hot oil, fry for about 5-7 minutes flipping as needed to ensure even cooking. Fry until both sides turn a light golden colour and crispy. Once cooked drain them on a paper towel to absorb excess oil.
Fry pakoras in batches until all the batter finishes.
Serve pakoras with chutney and chai.