an all purpose pakora mix that you can premix and keep!
Combine all the dry ingredients in a clean air tight jar, they will easily last two weeks or more.
To make pakoras - take out some of the dry mix.
For plain pakoras put ¾ the amount of water to the dry mix and fry on medium heat till golden
This recipe is a base - it is not particularly spicy and you can get creative and add your flavour mix ins of choice when making the pakoras - green chillies, kasuri methi, onions, potatoes, sliced boiled eggs, spinach, chillies, etc.
If you like your food to have less salt then dial back the salt by ¼ tbsp