Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons ghee
1 pinch baking soda
1 cup bengal gram flour -- (besan, chickpea
-- flour)
1/2 cup rice flour
2 tablespoons ghee
3 onions -- finely chopped
1 potato -- (optional), finely
-- chopped
1 piece fresh ginger -- (1 inch), scraped,
-- finely chopped
4 green chilies -- finely chopped
1 teaspoon red chili powder
1 bunch coriander -- (chinese parsley),
-- finely chopped
salt -- to taste
water -- as required
oil -- for deep-frying |
Preparation:
Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the remaining ingredients and combine well, using sufficient water to make a thick batter.
Heat oil in a heavy frying pan or skillet. Drop spoonfuls of batter into the oil. Fry the pakoras until golden in color. When cooked, drain the excess oil on a sheet of brown paper or absorbent kitchen paper.
Serve hot with chutney or tomato ketchup.
Makes 15 to 20. |