Indian recipes

Vengaya Pakora (Onion Pakora)

Course : Indian
Source: Dakshin by Chandra Padmanabhan
Serves: 1

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Ingredients:

2 teaspoons ghee

1 dash baking soda

1 cup bengal gram flour -- (besan, chickpea flour)

1/2 cup rice flour

2 tablespoons ghee

3 medium Onions -- finely chopped

1 medium potato -- (optional), finely chopped

1 piece fresh ginger -- (1 inch), scraped, finely chopped

4 medium green chilies -- finely chopped

1 teaspoon red chili powder

1 bunch coriander -- (chinese parsley), finely chopped

1 teaspoon salt -- to taste

1 tablespoons water -- as required

1 cup oil -- for deep-frying

Preparation / Directions:

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.

Vengaya Pakora (Onion Pakora)

Ingredients:

Preparation / Directions:

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