There are many variations for pakora batter. Here's one:
YOU'LL NEED
1 cup chickpea flour (besan)
1/2 teaspoon turmeric
a pinch of hing
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons yogurt
1/2-1/3 cup cold water
1/2 pound peeled, ripe pumpkin cut into 2-inch squares, 1/2-inch thick
WHAT TO DO:
1. Mix batter and let sit for 30 minutes.
2. Dip pieces of pumpkin into the batter and deep fry in ghee until golden brown and crispy. Offer with chutney.