Vegetable Chop with Cactus and Nopal

Carefully clean the nopal paddles by removing any spines with a knife or vegetable peeler. Rinse under cold water and dice into small cubes. Boil the diced nopal in water for 5 minutes to remove sliminess, then drain well and set aside.

In a large mixing bowl, combine the boiled nopal, grated potato, grated carrot, green peas, coriander leaves, grated ginger, and chopped green chili (if using). Give it a good stir—Sita would say, 'Use your hands, it brings the love in!'

Add salt, turmeric, red chili powder, cumin seeds, and chickpea flour to the vegetable mixture. Mix thoroughly until everything is well coated and the mixture holds together when pressed. If too dry, sprinkle a little water; if too wet, add a tablespoon more chickpea flour.

Form the mixture into small, flat patties (about 2 inches in diameter and ½ inch thick). Set them aside on a plate.

Heat oil in a deep skillet or kadai over medium-high heat. To test, drop a tiny piece of batter into the oil; it should sizzle and rise immediately. Gently slide in the patties in batches, without crowding. Fry until golden brown and crisp, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.