Pakora (deep-fried dough with vegetables) is a typical representative of Indian food style. Pakora is a type of Indian cuisine created by deep-frying ingredients such as chicken, onion, eggplant, potato, spinach, cauliflower, tomato, and chilli. These are then dipped in a batter of gram flour and then fried. Much of the food is prepared with ghee (clarified butter) or is fried or sautéed. Sesame and coconut oils are the most often-used oils, they add a special taste to Pakora. But if there is not any of these native oils you can easily replace them by the olive one.

You know, Indian food tends to accent carbohydrates and spices and de-emphasize protein, while with the common usage of  legumes and vegetables it produces a unique combination.

It is traditionally a Punjabi snack,  and is almost always served in addition to things like samosa, kebabs etc. Pakora is a traditional festive snack and is given when you are entertaining visitors (or being entertained round someone's house) or attending a wedding. If you even find yourself in a Punjabi household ( things happen) - you will be obliged to eat your fill and drink lots of tea - otherwise your hosts will be offended.

But it is a really easy task - Indian food, especially Pakora is so delicious, that you will ask for more.

And - why not try Pakora? This is a great afternoon snack sort of thing . It's basically deep-fried anything in a gram-flour batter - but is especially delicious when using sliced potatoes, onions, mushrooms, peppers - or even chunks of frozen (but thawed) fish fillet.
What you will need to cook Pakora by yourself is  the following ingredients: some vegetables - e.g. 4 or 5 potatoes - or some chopped bite-size peppers,  whole or halved mushrooms, large onions chopped into long thin strips, a packet of skinless, boneless frozen fish fillets - or cauliflower if you are tend to cook a vegetarian variant and  pot half-full of sunflower oil. For the Pakora batter first prepare the flour mix.  

Combine the flour, melted ghee, lemon juice, spices and salt in a bowl- mix together well.  Slowly add 5 tablespoons of cold water, beating it until the mixture is smooth and free of lumps.  Then add 3 tablespoons water, continuing beating until well mixed.  Check the Pakora batter consistency; it should resemble the consistency of heavy cream, easily coating a spoon.  If it does not,  add more water, till it does. Sift the besan flour into a large bowl. Also, slice the potatoes from the long-end of the potato - into 0.5 centimeters slices.

Mushrooms should be whole or halved. Then heat three inches of ghee in a wok or deep skillet until hot. Dip your vegetables in the batter and one by one put them into the hot oil.  Fry until the Pakora is golden brown on all sides- for a minute or two. Then remove and drain on paper towels.

Serve immediately. Pakora is usually served as snacks or appetitizers. They can be eaten as starters in restaurants. When onions are so fried they are also known as onion bhaji. Pakoras are delicious served with mint or imli (tamarind) sauce - or both!