|½ tsp||nigella seeds|
|1½ tsp||garam masala|
|1 tsp||ground cumin|
|1 tsp||chili powder|
|130 g||chickpea flour|
|½ tsp||baking powder|
|vegetable oil (for deep frying)|
|hot sauce (for serving)|
In a bowl, mix together black cumin seeds, garam masala, crushed cumin, salt, red chili powder and chickpea flour. Add water and whisk until combined. If the batter is too liquidy or to thick, add either more flour or water. For best results, cover bowl with plastic wrap and set aside to rest for approx. 1 hour.
Peel and thinly slice onions and potatoes. Deseed green chilis.
Add baking soda to the batter and whisk until combined. Heat vegetable oil in a frying pan over medium heat. Coat vegetables with batter, carefully drop small portions into the hot oil with a slotted spoon and fry for approx. 5 – 6 min., or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately. Enjoy with green chutney or hot sauce!