Peel off skin from the cassava root and cut it in to thin slices (roundels). Keep them immersed water.

Sieve the gram flour and take it in a wide bowl.

Include rice flour, turmeric powder and red chilly powder.

Add carom seeds, salt, baking soda. Mix all these together.

Next add chopped coriander leaves and proceed to make batter by adding water in steps.

The consistency should be like dosa batter. Include water accordingly.

Heat oil in a heavy bottom wok, when it heats up, dip a cassava slice in gram flour batter and drop it in oil. Repeat the process using few more slices.Fry a batch of cassava pakora till then turn little brown. Once done, using slotted ladle remove from oil and drain over a kitchen tissue paper.

A yummy tea time snack cassava pakora is ready to serve with coconut chutney.

The cassava slices should not be too thick as they won't get cooked inside.

The gram flour batter shouldn't be watery. When you dip a slice, batter should coat both sides.

The rice flour gives bit crisp texture to the pakora, so do not skip it.