The best way to describe vegetable pakora would be “Indian tempura,” as it consists of vegetables coated in chickpea flour and spices and then deep fried.  We began with just onions and potatoes, but then made a more interesting concoction of chopped vegetables (cabbage, cauliflower and carrot) mixed with peas, and then fried to a crisp.  The pakora were served with two chutneys we made — one a spicy, cilantro-dominated sauce; the other, a sweet mango one, with hints of chili powder. High-res

The best way to describe vegetable pakora would be “Indian tempura,” as it consists of vegetables coated in chickpea flour and spices and then deep fried.  We began with just onions and potatoes, but then made a more interesting concoction of chopped vegetables (cabbage, cauliflower and carrot) mixed with peas, and then fried to a crisp.  The pakora were served with two chutneys we made — one a spicy, cilantro-dominated sauce; the other, a sweet mango one, with hints of chili powder.