Vij’S Buttermilk Pakoras - cooking recipe

Ingredients

1 lb cauliflower, cut into 1-inch florets
10 ounces russet potatoes (approx 1 large)
1 red onion, sliced lengthwise (I then half those slices again)
3 1/2 cups chickpea flour (besan)
2 1/2 cups buttermilk
3 jalapeno peppers, finely chopped (I take out the seeds)
3 tablespoons ground coriander
3 tablespoons ground cumin
1 teaspoon mango powder (amchur)
1 teaspoon turmeric
2 tablespoons salt (I use 1 tablespoon and a bit)
vegetable oil, for deep-frying

Preparation

Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
Make sure everything is well combined and that there are no lumps of chickpea flour left.
Now add the cauliflower, potatoes and the red onion.
It should be all sticking together.
To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 1/2 minutes or until golden brown.
Drain on paper towels.