Indian Street Style Mixed Pakora Platter

Step 1: Set Up and Heat Oil

Set up your cooking station. Pour a generous amount of oil into a large, heavy-bottomed wok or kadai and heat it over a medium-high flame.

Step 2: Prepare Onion Pakora Mixture

In a large mixing bowl, combine the thinly sliced onions and chopped green chilies. Add the gram flour and salt. Using your hands, mix everything together while adding a very small amount of water, just enough to create a thick, coarse batter that binds the onions.

Step 3: Prepare the Main Batter

In a separate large bowl, add water, turmeric powder, coriander powder, and salt. Gradually add the gram flour and mix vigorously with your hand to create a smooth, lump-free, and thick batter. This batter will be used for the dal vadas and chili pakoras.

Step 4: Fry the Onion Pakoras

Once the oil is hot, take small, irregular portions of the onion mixture and carefully drop them into the oil. Fry in batches for 4-5 minutes, turning them with a slotted spoon, until they are deep golden brown and crispy. Remove and drain on a wire rack or paper towels.

Step 5: Prepare and Fry the Dal Vadas

Take the pre-made moong dal vada balls, dip them one by one into the main batter to coat them completely. Gently slide them into the hot oil. Fry for 5-6 minutes, turning occasionally, until they are golden brown and cooked through. Remove and drain.

Step 6: Prepare and Fry the Chili Pakoras

Take the large green chilies, dip them in the same main batter, ensuring they are well-coated. Carefully fry them in the hot oil for 3-4 minutes until the batter is golden and crisp. Remove and drain.

Step 7: Assemble and Serve

To serve, take a bowl or a paper cone. Add a layer of puffed rice. Pour some of the warm lentil curry over it, add a few chopped green chilies, and mix everything together. Top the mixture with a selection of the hot, freshly fried onion pakoras, dal vadas, and chili pakoras. Serve immediately.

• Ensure the oil is hot enough before frying for crispy pakoras. You can test this by dropping a small amount of batter; it should sizzle and rise to the surface immediately.

• Do not overcrowd the pan while frying to ensure all pakoras cook evenly and become crisp.

• Whipping the gram flour batter with your hand incorporates air, making the pakoras lighter.

• Other vegetables like thinly sliced potatoes, spinach leaves, or cauliflower florets can be used to make different kinds of pakoras.

• Adjust the amount of green chilies and spices to suit your taste preference.