Mix thoroughly using your hands or a spoon until all the ingredients are well combined and evenly coated with the spices and flour. The mixture should hold together when pressed.

Heat oil in a deep pan or wok over medium heat. To check if the oil is ready for frying, drop a small bit of the mixture into the oil—if it sizzles and quickly rises to the surface, the oil is hot enough.

Carefully take small portions of the pakora mixture and drop them into the hot oil. Do not overcrowd the pan, as this can lower the oil temperature and make the pakoras soggy.

Let the pakoras cook on medium heat until they begin to turn golden brown at the edges.

Flip the pakoras gently and occasionally to ensure they cook evenly and become crispy on both sides.

Continue frying until each pakora is golden brown and crisp all over, with no raw spots in the center.

Use a slotted spoon to lift the pakoras from the oil and transfer them onto a plate lined with paper towels to absorb any excess oil.

Serve hot with your choice of chutney or sauce, and enjoy them while they’re fresh and crispy.