Mixed Veggie Pakora

Instructions

• Combine onion, cauliflower, spinach, pepper and cilantro in a large bowl. Sprinkle with salt. Toss until combined. Set aside. (This gives the salt time to draw moisture from the vegetables.) Line a wire rack with paper towels.

• Pour oil into a large dutch oven until it reaches 2 to 3 in. up the sides. (The sides of the pot should be twice the depth of the oil.) Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 375F.

• Meanwhile, whisk chickpea flour with cornstarch, cayenne and turmeric in a medium bowl. Sprinkle flour mixture over vegetables, then drizzle in 1 tbsp water. Toss and press mixture together with hands until all flour is moistened. (It will seem dry, but will hydrate after a rest.) Let stand for 5 min.

• Using slightly damp hands, roll pakora mixture into 1 1⁄2 tbsp balls, then flatten. Use tongs to slide pakoras into hot oil, one at a time, until you have about 5 in the pot. (Cook in batches to avoid overcrowding.) Fry pakoras, flipping halfway though, until deeply golden-brown, 3 to 4 min. Transfer pakoras to prepared rack. Repeat with remaining batter. Serve hot.