Mixed Vegetable Pakoras

Ingredients

• 2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
• 2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups)
• 2 small cloves garlic
• One 1-inch piece ginger, peeled and roughly chopped
• 1 bunch mint, leaves picked (about 1 cup)
• Juice from 2 limes (about 3 tablespoons)
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon roasted ground cumin (see Cook's Note)
• Kosher salt
• 2 1/2 cups chickpea (besan) flour, plus more if needed
• 1/4 cup chopped cilantro leaves and tender stems
• 1 teaspoon ajwain (carom) seeds (see Cook's Note)
• 1/8 teaspoon asafoetida (hing) (see Cook's Note)
• 1 teaspoon crushed red chili flakes
• A pinch of baking soda, optional, for making the batter puffy
• Kosher salt
• Canola oil, for frying
• 1 leaf curly kale, stemmed and chopped (1 cup)
• 1/2 small yellow onion, chopped
• 2 cups small cauliflower and/or broccoli florets
• 1 medium red onion, quartered and sliced 1/4-inch-thick
• 1 large Yukon gold potato, peeled and sliced 1/4-inch-thick
• Flaky sea salt, for sprinkling

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