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Step 1: Make batter by placing chickpea flour in a bowl with spices (turmeric, cumin, coriander, fenugreek, chilli) and slowly whisk in water until combined. Step 2: Mix in the vegetables by adding potato, cauliflower, onion, ginger, chilli, and coriander to the batter. Mix well with a wooden spoon until the batter is thick and paste-like. Step 3: Preheat the oven to 80°C/175°F to keep cooked pakoras warm. Set a rack over a tray to drain the pakoras later. Step 4: Heat oil in a large heavy-based pot to 180°C/350°F for frying the pakoras. Step 5: Form patties by dropping 2 tablespoons of batter, roughly shaped into a patty, into the hot oil, using hands or two tablespoons. Be careful not to crowd the pot to avoid lowering the oil temperature. Step 6: Fry the pakoras for 2-3 minutes until golden, and then drain them on paper towels. Keep the cooked pakoras hot in the oven on the rack. Step 7: Serve the pakoras with Coriander Mint Sauce or Minted Yogurt Sauce.
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