Pakoras using Gulab jamun mix

Gulab jamun mix pakoras, crispy pakoras made using left over gulab jamun mix, recipe with video and step by step pictures. Related recipe - https://www.jeyashriskitchen.com/2018/07/cashew-pakoda-recipe-mundiri-pakoda.html Gulab jamun mix 1 cup Besan | Kadalai maavu | gram flour 1/4 cup Rice flour 1/4 cup Onion 2 Carrot 2 tblsp (grated) Capsicum 2 tblsp Salt as needed Green chili 2-3 Curry leaves few Fennel seeds 1 tsp Ginger a small piece Garlic 1 clove Oil for deep frying Method : Grind the green chili, ginger, curry leaves and fennel seeds into a coarse paste. I added 2 chilis, you can add one or more extra as the gulab jamun mix gives a slight sweetish taste. (not too sweet) Do not add water while grinding. Slice the onions into thin long slices. Grate the carrots and finely chop the capsicum. In a wide bowl add the kadalai maavu(besan), rice flour and the gulab jamun mix. Add the ground green chili paste to this. Add in the onions, carrot and capsicum. Mix well and add salt. Sprinkle water and mix them well. Make a stiff dough. As we are adding the gulab jamun mix the dough will be slightly sticky only. So no need to worry. Heat the oil for deep frying. Once the oil is hot, bring it to medium flame. Take a small portion of dough and put in the oil. Do not over crowd the pan. Fry the pakodas on medium flame on both sides. Once it has become golden brown, take out from oil and drain the excess oil in the kitchen towel. Repeat the same for the rest of the dough. Crispy veg pakodas are ready. Notes: You can keep the remaining dough in the refrigerator and use it later too. Red chili powder and little garam masala can be used instead of green chili. Finely chopped cabbage can also be added or veggies can be skipped too. These gulab jamun mix pakodas stays so crisp even after an hour of frying