Wash the veggies and cut to thin 2 inch long strips. Check the pictures in the post.

Add them to a bowl along with ginger garlic, green chilies (or chilli flakes), salt, garam masala, mint or other herbs. Mix well & squeeze them gently to release moisture. Keep aside for 10 mins.

Add the gram flour, rice flour (or corn starch) along with ajwain (optional). Mix well to a slightly sticky dough. If the dough is too dry, sprinkle a few tablespoons of water and mix. It must be of a sticky dough consistency and not batter consistency.

Taste test and add more salt, garam masala or green chilies.

Heat oil in a deep pan on a medium heat. Test by dropping a small portion of dough, it must sizzle and come up but not brown. This is the right temperature.

Take small portions of dough and flatten with your fingers to 1½ inch size portions and gently slide to the hot oil. You won't shape it or drop it in lumps.

Regulate the flame to medium. Do not disturb for a minute or 2 until they firm up a bit. Then stir them and fry until golden, crisp and aromatic.

Remove the vegetable pakoras to a cooling rack or steel colander. To make the next batch, ensure the oil is hot enough but not smoking hot. Fry in batches until you finish all of the prepared dough.

Serve vegetable pakora hot with a cup of masala tea, Coriander chutney or green chutney.

To keep them crispy for longer, place them on a wired rack in a low oven setting. You can also reheat them in air fryer.