As we are all going to miss the delicacies that are usually doled out along the Vaisakhi parade routes this year, here is a recipe to make up for the missed treats, you can try at home.

Vegetable Pakoras

Preparation time: 30 to 35 minutes

Makes: 3 to 4 servings

Ingredients:

• 350 g chickpea flour

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp ground cumin

• 1 tsp carom seeds

• 1 tbsp ginger garlic paste

• 1 tbsp fenugreek leaves

• Pinch of turmeric powder

• 200 g potatoes, boiled and diced

• 200 g onions, finely chopped

• 200 g cauliflower, chopped

• 6-8 spinach leaves, finely chopped

• 1 tsp salt

• ½ cup water

• Chat Masala (optional)

• Oil for deep frying

• Chopped coriander leaves (for garnish)

Method:

1. Boil potatoes until tender, peel and dice.

2. Combine with cauliflower and onions in a bowl.

3. In a separate bowl combine chickpea flour, red chili powder, turmeric powder, coriander powder, ground cumin, carom seeds, fenugreek leaves and salt, and mix.

4. Add ginger garlic paste and then gradually add enough water to form a smooth batter that is thick enough to coat and bind. Set aside for 15-20 minutes.

5. Combine vegetables and bat-r.

6. Heat oil to 350-F in a deep, heavy-based frying pan.

7. Carefully add 1 tbsp of mixture to hot oil and let fry for 4-5 minutes.

8. Fry pakoras until crisp and golden brown. Remove from oil and drain over paper towels.

9. Sprinkle chat masala (optional) and garnish with chopped coriander leaves. Serve hot with your favourite mint and tamarind chutneys.