Heat a wok/ kadai with oil for deep frying

As it is heating up, add the walnuts, ginger garlic paste, curry leaves, mint leaves, onions, turmeric powder, chilly powder, salt, rice flour, besan, 1 tbsp oil and mix well.

Now add 1 tbsp water and mix well. Add water in 1 tbsp increments until you are able to mix everything well and all the spices and flours get coated to the walnuts (refer the image in the post for consistency) It should not be too watery. I used approximately 2 tbsp water. Sprinkle water as you mix everything and add extra water as needed.

If you add extra water, just add more flour to get it to the right consistency

When the oil is hot enough, add a small piece of the batter and see if it floats to the top. Then the oil is hot enought to fry.

Now fry the pakoras. I take a small spoon of walnut mixture and fry them in oil until they turn golden brown.

Don't add too much at once while frying.

When they are golden and crispy, take it out and drain it in a paper towel.

Do this for the rest of the batter.

Serve hot with some chai/ tea and ketchup or green chutney.