In a bowl, mix together all the ingredients except water and oil.

Now gradually add the water, a little bit a time, until a thick batter has formed. The vegetables will release water so we don’t want to add too much water. The batter must be thick so that it evenly coats all the vegetables. If the batter is too thin, it won’t stick to the vegetables.

Once the pakora batter is ready, set it aside

In a medium sized wok, bring oil to a medium high heat.

To see if the oil is ready for frying, drop a little bit of batter into the oil. If it floats up immediately, the oil is too hot for frying. If the batter takes about 2 seconds to float up, then the oil is ready for frying

Using a tablespoon, drop the batter into the oil. Frying only a few pakoras at a time. Too many pakoras will crowd the wok, and cause the temperature of the oil to drop and the pakoras won’t cook evenly.

Gently flip the pakoras while frying so that they cook evenly from all sides

Using a slotted spoon, remove the pakoras from the wok and place on a paper towel lined plate.

Serve with any chutney.