Pakoras

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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