Yes. It is selling here in street shops. Less flour. No water.

Brilliant

​@Kl Mkt if no water, what do you add to make the flour mixture wet???

@@Antonetish When you add salt and let the mixture sit for a couple of minutes, it will release a little water which will be enough. Squeezing the veggie mix lightly will also cause it to release some moisture. Finally, just before you put it in the hot oil, you can sprinkle a little water to make the pakora. It should be barely enough to hold it together when the pakora hits the hot oil. It’s a different technique than batter frying such as tempura.

@@Antonetish reverse osmosis ( bro or sis?)

isnt pakora using gram flour, it's slightly different(heavier and nutty in flavour)...Indonesia has the same, Japan also but each country uses different flour... i think Japanese tempura uses rice flour...i made pakora before

Mumbai's Kanda bhaji, Bengal's peyaji.. difference is the gram flour (besan).... Soda water is an interesting addition. Else baking would do the trick.. try this with masala milk tea

@@dustbean seems right, pakora is made with Gram flour / chick-pea flour

@@dustbean yes that’s right

We love it too in West Bengal. Yes, chickpea flour is used with a little rice flour. We fry it in kachhi ghani mustard oil and have it with evening chai! No adda is ever complete without chai and pakoras! 😊

hochwertig ???😂 frag mal deinen Arzt 😂