Prep the Corolla Wash the Corolla completely and stroke it dry. Cut the Corolla into thin slices or julienne strips, as per your preference. Remove any redundant humidity from the Corolla by sprinkling a little swab over it and leaving it away for 10 minutes. also, squeeze out the redundant water. Prepare the Pakora Batter In a mixing coliseum, combine the gram flour, rice flour, red chilli greasepaint, turmeric greasepaint, cumin greasepaint, coriander greasepaint, garam masala, and swab. Mix well. Gradationally add water to the dry admixture and whisk until you achieve a smooth, lump-free batter. The thickness should be thick enough to cover the Corolla slices. Coat and Fry the Corolla Heat oil painting in a deep visage or kadai over medium heat. Dip each Corolla slice into the pakora batter, icing its unevenly carpeted. Gently drop the carpeted Corolla slices into the hot oil painting, being careful not to overcrowd the visage. Fry the pakoras until they turn golden brown and crisp. Flip them sometimes for indeed cooking. Once cooked, transfer the pakoras to a plate lined with paper napkins to drain redundant oil painting. Serve and Enjoy Garnish the Corolla pakoras with lately diced coriander leaves for added newness. Serve them hot with mint chutney or tamarind chutney as dipping gravies. Enjoy the crisp and scrumptious Corolla pakoras as an appetizer or snack.