Ingredients

• 1                  med potato
• 1                  med onion
• 1                  small eggplant
• 1                  Jalapeño
• 1-1/2            cups chana flour(gram flour)
• 1                  tsp salt
• 1/2               tsp freshly ground black pepper
• 1/2               tsp freshly ground cumin seeds
• 1/2               tsp ajwan
• 1/2               cup chopped cilantro
• 1                  cup chopped spinach leaves
• 1/2               tsp baking soda
• 3                  cups oil for frying

Instructions

1. Peel the potatoes and onions. Thinly slice all the vegetables either with a slicer or by hand.
2. In a medium bowl add chana flour, salt, black pepper, cumin seeds, ajwan, cilantro, spinach and1-1/2 cups of water. Mix everything together.
3. Heat oil in a Wok on medium hot heat. The oil is hot when if, you put the handle of a wooden spoon in the centre and the bubbles form around it.
4. Add the baking soda and mix well.
5. Add the vegetables and mix.
6. Drop the pakoras with a soup spoonfuls in the oil and fry about 10 at a time until golden brown or cooked about 3 minutes.
7. Drain well on paper towel.

Serve with a hot Green Chutney and/or ambli(tamarind)

Serve as an appitizer or a tea time snack.