Vegetable Pakoda/Pakora with maida
I can say that this is one of the dish that I tried first in the kitchen back home in Bangalore before my marriage. The first try itself it turned out so good that I used to prepare this often to help my mom whenever we had guests at home. It tasted so good that I got so much appreciation from everyone at home.
Maida/ All purpose Flour - 2 cups
Onion - 1/2 of a small chopped fine
Green chillies - 3 chopped fine
Curry leaves - few chopped
Carrot - 1 grated
Cabbage -1/2 cup grated
Potato -1 small grated ( grate it last or it will turn brown)
Ginger - one inch piece grated
Salt as needed
Butter or any other fat - 1 1/2 tbsp
Oil for deep frying
In a bowl take maida, to it add salt chopped onions, green chillies,melted butter and curry leaves. Mix well with hands. Next add grated ginger and all the grated vegetables ( first drain of the water or squeeze ). No need to add additional water as the water from the vegetables itself will be more than enough, add only if required or use the squeezed out water. The consistency should be like a thick dough of dropping consistency.
In a kadai heat oil for frying. Just drop the pakodas little by little ( use both hands to pull and add to the oil) and deep fry till nice golden brown. This pakoda will be crispier for a longer time.
Adding ginger gives a very good flavor when frying and make sure you add butter or it will be very crispy that you can find it hard to bite.