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Vegetable oil for deep-frying

1/2 small russet potato, peeled and cut into 1/4-inch pieces

1/2 onion, peeled and cut into 1/4-inch pieces

1/4 small cabbage, finely chopped (see Note)

1/2 small cauliflower, finely chopped

1 tablespoon crushed coriander seeds

1 1/2 teaspoons dried crumbled fenugreek leaves (see Note)

1 tablespoon chopped cilantro

3/4 teaspoon celery seeds

3/4 teaspoon pure red chile powder

1 3/4 cups chickpea flour, sifted, or more as needed

(see Note)

1/2 cup + 1 tablespoon water

2 1/2 teaspoons salt, or to taste

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