Who doesn’t just love indian snack food, right? Here you have my version of vegetable pakoras based loosely on Manjula’s recipe. I used 1 cup chickpea flour, 1 teaspoon of garam masala, cumin, and chili powder, then added about 3/4 cup of water – mixed this until I got a pancake batter-like consistency and let it rest for a few minutes. I used carrots & zuchini cut up matchstick size, sliced crimini mushrooms, cauliflower, onion, and red & orange bellpepper. After a few different attempts I realized that the best way to coat my vegetables were to dump them all into the batter and stir. Heated some peanut oil in a wok and once the oil was ready I dropped in 1/4 cup of the mixture in at a time. Cooked for about 7-10 minutes until golden brown and set them on paper towels to drain. Pour some tomato chutney and enjoy!
Vegetable Pakoras
Wannabe A Vegan! 
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