Salt to taste (I usually add a little extra because the flavors do mellow down after deep frying)
½ cup finely minced coriander leaves
A generous pinch of baking soda
Mix together all the ingredients and add just enough water so they hold together.
Heat oil, about 1½ inches deep, in a pan.
When the oil reaches about 350-375 degrees, lower the heat to about medium and drop about a tablespoon of the mixture, one at a time, into the oil. Don't worry about shaping the pakoras which should be rather shapeless. Also, don't crowd the pan.
Deep-fry each pakora on both sides until golden-brown. This should take 4-5 minutes. If they brown too fast, lower the heat because the outside will get cooked and the inside will remain raw.
Recipe by Holy Cow! at http://holycowvegan.net/2008/12/rainy-day-and-spicy-hot-pakoras.html