First, in a large mixing bowl, add 6 tablespoons of baisan, one tablespoon roasted and crushed coriander, salt and ½ tablespoon red chili powder, ¼ tablespoon roasted and crushed zeera powder, 1 sliced onion, 4 leaves of palak sliced, one potato, few leaves of mint, and a pinch of baking soda.

Mix all the ingredients. Now, gradually add water and keep mixing the batter. The batter should be thick.

Now, let the batter sit for 15 to 20 minutes to combine all the spices and flavor.

After about 20 minutes, the batter will be a little runnier than before because the onions release their water.

Next it's time to start frying our vegetable pakoras.

Heat oil in a wok or kadhai over medium heat. Place the batter in the oil using a tablespoon and let it fry.

Fry the pakoras in batches.

Let the pakoras fry in the oil, untouched for at least 5 minutes. Then, using a slotted spoon, flip the pakoras on the other side. Be careful so as not to break them. Using the Strain Skimmer Spoon, you can easily fry and flip the pakoras.

Fry the pakoras till they are a golden brown color.

Place the fried pakoras on kitchen paper to drain any excess oil.

Finally, serve the pakoras with a chutney of your choice, and enjoy!