Ramadan is the time of the year where muslims fast, and we try our best to create a strong connection with God. We want to spend our time focused on things other than cooking. I love to cook and bake but while I am fasting it really takes a lot out of me and it frustrates me when I can’t taste the food I make as I make it. I can’t make adjustments as needed. So this homemade pakora mix was perfect. I can make this mix before Ramadan begins and I can take out only as much as I need. This recipe is great as it can be doubled or tripled to your preference.Â

Preparation Time 5 minutesÂ
Yields 1 kg mixtureÂ
IngredientsÂ
Spice MixÂ
2 tablespoons coriander seedsÂ
2 tablespoons cumin seedsÂ
2 tablespoons red chilliesÂ
Remaining IngredientsÂ
1 kg gram flour/ chickpea flourÂ
2 tablespoons corn starchÂ
2 tablespoons rice flourÂ
2 teaspoons turmericÂ
1 tablespoons red chilli powderÂ
1 tablespoon cumin seeds
1 teaspoon caraway seedsÂ
2 teaspoons saltÂ
1 tablespoon baking powderÂ
Instructions
Combine the coriander seeds, cumin seeds and red chillies and grind them down coarsely. Set it aside.Â
Combine the rest of the ingredients and the spice mix together.Â
Store the pakora mix in an airtight container for up to a month.Â
To use, mix 1 cup of the pakora mix with a handful of chopped coriander. Add some water and mix it through until a thin batter comes together.
Add your vegetables and fry at 180c for 4-5 minutes until goldenÂ
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