INGREDIENTS:

• 1 cup chickpea flour (besan)
• 1 medium-sized onion, thinly sliced
• 1 medium-sized potato, thinly sliced or grated
• 1-2 green chilies, finely chopped (adjust according to taste)
• 1 teaspoon ancho chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• Salt to taste
• Water, as needed
• Oil for frying

INSTRUCTIONS:

1. In a mixing bowl, combine chickpea flour, ancho chili powder, ground coriander, turmeric powder, cumin seeds, and salt. Mix well.
2. Add sliced onions, grated potatoes, and chopped green chilies to the flour mixture. Mix everything together, ensuring that the vegetables are well coated with the flour mixture.
3. Slowly add water, a little at a time, and mix until you get a thick batter consistency. The batter should coat the back of a spoon but still be slightly thick.
4. Heat oil in a deep frying pan over medium heat.
5. Once the oil is hot, take spoonfuls of the batter and carefully drop them into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan.
6. Fry the pakoras until they are golden brown and crispy, turning them occasionally for even cooking. This usually takes about 4-5 minutes.
7. Once done, remove the pakoras from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
8. Serve the Ancho Chili Pakoras hot with your favorite dipping sauce or chutney. Enjoy your delicious and spicy Indian snack!