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Torn between: cabbage, broccoli, eggplant, potatoes, onion-100 gr chickpea flour-1 tsp chili powder – a pinch of baking soda-lemon juice-water-salt-oil for frying
Prepare a batter, mixing thoroughly the chickpea flour, baking soda, pepper and salt and then add the water and lemon juice, being careful not to form lumps. You'll have to get a liquid batter, dense and homogeneous. Leave to rest for twenty or thirty minutes while you prepare the vegetables.
Cut the vegetables into pieces not too large but mainly thin to ensure quick cooking while frying (potatoes and eggplants can be cut into sticks 3 or 4 centimeters long and 5 mm thick, or thin slices of equal thickness; the cabbages and broccoli can be divided so that you have two efflorescence , three centimeters and with stem not too big; onions in slices of half a centimetre thick or a bit more).
Dip vegetables in batter and FRY in plenty of oil until a nice golden brown.
The pakoras are great served with some Mint chutney, in particular.
(Thanks to Alessandro Cattelan)