Pakoras are a great Indian finger food, served at teatime and at drinks parties, and bought from street hawkers on buses and trains. Similar in principle to Japanese tempura, all manner of vegetables can be covered in the batter and deep-fried. Dip them into this Cilantro Relish or-believe it or not -ketchup!

Vegetables of your choice
1 sm. cauliflower
1 potato
1 sm. onion
Several fresh spinach leaves
1 lb. pea flour
1 tsp. chilli powder
1 tsp. powdered cumin seed
Salt
Oil
Cut all vegetables into small pieces. Mix the Gram flour with one cup of water, and add the vegetables. Add chilli powder, cumin seed, and season with salt to taste. Heat oil and drop vegetable mixture by tablespoons into hot oil. Deep fry at low heat, until brown. Remove from oil and drain on paper towels. Serve hot or cold.

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon ghee, clarified butter or vegetable oil, plus 1/4 cup, plus extra, for frying
6 to 8 tablespoons ice water
1 teaspoon ground coriander seeds
1/2 cup chopped pink onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chillies minced
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon turmeric
2 large potatoes boiles and peeled
1/2 cup green peas
2 tablespoons chopped fresh coriander leaves
2 teaspoons fresh lemon juice

To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes. To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chillies, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds.
Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle. On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope.
Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients. Heat the oil and fry until they turn golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot