Gather your ingredients and chop the onion, slice the bell peppers thinly, and shred the carrots. Keep all vegetables ready in separate bowls for easy mixing.
In a large bowl, combine the chickpea flour, ground cumin, turmeric, and a pinch of salt. Mix well to evenly distribute the spices.
Add the chopped onion, sliced bell peppers, and shredded carrots to the bowl. Stir to coat all the vegetables with the spice mixture.
Gradually pour in water, stirring continuously until you achieve a thick, sticky batter that holds the vegetables together but isn’t runny. Adjust water as needed.
Pour about two inches of oil into a frying pan and heat over medium-high. Use a thermometer to check that the oil reaches around 180°C (356°F); it should shimmer and crackle when tested.
Using a spoon or your hands, scoop small portions of the batter and gently drop them into the hot oil. Don't overcrowd the pan—fry in batches for even crisping.
Fry the pakoras for about 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on the outside. You’ll hear a crackling sound as they fry.
Use a slotted spoon to transfer the fried pakoras onto a paper towel-lined plate. Let them drain and rest for a minute to lock in their crispness.
Optionally, fold in chopped fresh cilantro or mint into the batter before frying for a bright herbal note.
Serve the crispy vegetable pakoras hot, accompanied by a squeeze of lemon or your favorite chutney for extra flavor.
