Posted by Janet E in NJ on April 13, 1998 at 19:07:45:

1/2 c. chick pea flour 1/4 tsp. baking soda 5 Tbsp. cold water 1 small onion, chopped 1/2 c. finely chopped peeled uncooked potato 3 Tbsp. finely chopped fresh coriander 1/2 tsp. ground cumin 1/2 tsp. ground red pepper (cayenne) 1 tsp. salt Vegetable oil for deep frying In bowl make batter of flour, baking soda, water by stirring togehter or mixing with your fingers. Add onion, potato, coriander, cumin, pepper and salt and blend. Pour 3 c. oil into wok or deep saucepan and heat to 350 degrees. For each pakora, scoop up a Tbsp. of batter and with a second spoon scrape into oil. Continue adding pakoras to hot oil gradually to maintain oil temp. Cook about half pakoras at a time, turning occasionally with a slotted spoon. As they brown (about 7 mins.), remove pakoras to drain on paper towels, Continue til all batter is cooked. Serve hot or at room temp.Makes approx. 10 one inch balls Note: I like to serve with a fresh coriander chutney: lots of fresh coriander, a clove garlic minced, a little chopped fresh mint, dash salt, and a couple of Tbsp. yogurt.

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