Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetidaand and gram flour in a bowl.Make thick mixture by adding water, Mix it well.Make three portions of this mixture.
Add spinach, cabbage, and green chilies and oil into one portion of prepared mixture.mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
Heat at least one inch of oil in a frying pan over medium high heat. To taste, put one drop of batter in the oil. The batter should come up and not change colour instantly.
Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
For cauliflower and potatoes Pakoras,chop cauliflower in thin slices potatoes in round and long slices put them in boiling water for about ten minutes then dip them separately in the mixture which is already kept.Cut Brinjals in round and dip in gram flour mixture.Fry them in sim flame.
Serve hot with sauce and Chutneys.
