Today I Fry Delicious Pakora's for Ifftar

Ingredients:

1 cup chickpea flour (besan-بیسن)
1 large potato, peeled and thinly sliced
1 large onion, thinly sliced
1-2 green chilies, finely chopped (adjust to taste)
1/2 cup spinach leaves, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Water, as needed
Oil for deep frying
Instructions:

Prepare the Vegetables:

Peel and thinly slice the potato.
Thinly slice the onion.
Finely chop the green chilies.
Chop the spinach leaves.
Prepare the Batter:

In a large mixing bowl, add chickpea flour (besan-بیسن), cumin seeds, turmeric powder, coriander powder, red chili powder, and salt.
Gradually add water to the dry ingredients while whisking to form a smooth batter. The consistency should be thick enough to coat the back of a spoon.
Combine with Vegetables:

Add the sliced potatoes, onions, chopped green chilies, and chopped spinach to the batter.
Mix well until all the vegetables are evenly coated with the batter.
Heat Oil:

Heat oil in a deep frying pan or kadhai (کڑاھی) over medium-high heat. You'll need enough oil to submerge the pakoras while frying.
Fry the Pakoras(پکوڑا):

Once the oil is hot, drop spoonfuls of the batter into the oil using a spoon or your hands. Be careful not to overcrowd the pan.
Fry the pakoras (پکوڑے) until they are golden brown and crispy. This usually takes about 5-7 minutes, depending on the size of the pakoras (پکوڑے) and the heat of the oil.
Turn the pakoras (پکوڑے) occasionally to ensure even cooking.
Drain Excess Oil:

Once the pakoras (پکوڑے) are golden brown and crispy, use a slotted spoon to remove them from the oil.
Place them on a plate lined with paper towels to drain excess oil.
Serve:

Serve the hot pakoras (پکوڑے) immediately with your favorite chutney or sauce.
Enjoy your delicious homemade pakoras (پکوڑے) as a snack or appetizer!