Step-by-Step Instructions

1. 1.Prepare Vegetables

   Slice potatoes and aubergine into thin, round pieces. Keep them soaked in water until ready to use to prevent discoloration.

2. 2.Prepare Batter Base

   In a mixing bowl, combine 2 cups of gram flour, 1 tbsp rice flour, red chilli powder, salt, ajwain seeds, and turmeric powder.

3. 3.Mix the Batter

   Gradually add water to the dry ingredients while whisking continuously to form a thick, smooth batter. Ensure there are no lumps. The consistency should be thick enough to coat the vegetable slices.

4. 4.Add Spices to Batter

   Add 0.5 tsp of dhana jeera powder and a sprinkle of chat masala to the batter. Mix well to combine all the flavors.

5. 5.Prepare for Frying

   Heat oil for deep frying in a kadai or deep pan. Once the oil is hot, take 1 teaspoon of hot oil and add it to the prepared batter, mixing it in. This helps make the pakoras crispier. Pat dry the potato and aubergine slices thoroughly before dipping.

6. 6.Fry Potato Pakoras

   Test the oil temperature by dropping a tiny bit of batter; it should sizzle and rise immediately. Dip each potato slice into the batter, ensuring it's fully coated, then carefully place it into the hot oil. Fry a few pieces at a time, turning occasionally, until they are golden brown and puffed up, about 3-4 minutes per batch.

7. 7.Fry Aubergine Pakoras

   Once the potato pakoras are done, remove them and drain excess oil on a paper towel. Repeat the process with the aubergine slices: dip them in the batter and deep-fry until golden brown and cooked through, about 3-4 minutes per batch.

8. 8.Serve

   Remove the fried aubergine pakoras and drain them. Serve the hot and crispy potato and aubergine pakoras immediately with a side of garlic chutney or any chutney of your choice.