Practically any type of vegetable can be made into pakoras. Whatever vegetable you use, cut the pieces about the same size, so that they cook at the same speed. Eggplant, zucchini, potato, carrots can be cut into chunks whereas broccoli and cauliflower can be cut into flowerets. Bell peppers can be cut into rings or strips.

2 1/4 cups (225) chickpea flour
1 tablespoon kalinji seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons turmeric
1/4 teaspoon asafoetida
2 teaspoons salt
1/2 teaspoon baking powder (for a crisper batter leave this out)
1 cup (250 mls) cold water
1 1/2 lbs trimmed vegetables e.g. zucchini, cauliflower, spinach, broccoli, carrot
vegetable oil for deep frying

Sift the chickpea flour into a large mixing bowl and add the spices, salt, and baking powder. Slowly add the cold water and whisk until you have a smooth batter, thick enough to coat the vegetables. Cut all the vegetables before heating the oil.

Put the vegetable oil over medium high heat. The ghee is hot enough when a drop of batter put into it rises immediately to the surface and sizzles. Now put a handful of cut vegetables into the batter and coat well. Transfer them to the hot oil until the surface is covered. Fry for several minutes until the pakoras are golden and crisp. Remove and drain on paper towels. Fry all the pakoras in this way. Serve with Chutney as a snack or as a main meal with bread, salad and chutney.