| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Pakistani | Appetizers, Pakistani | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Chickpea flour (Gram Flour – "Besan" in Indian Mkts) |
| 1 | ts | Salt |
| 1 | ts | Red chili powder |
| 1 | ts | Corrainder seeds, powder |
| 1/4 | ts | Baking soda |
| 1/2 | ts | Black pepper |
| 1 | md | Egg, beaten |
| 1 | md | Onion, chopped fine |
| 1 | lg | Potato, 1/4" cubes |
| Oil for deep frying | ||
| Water, enough to make paste | ||
| Optional Ingredients | ||
| Spinach, eggplant, cabbage, fresh chilies |
INSTRUCTIONS
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well. Take spoonful at a time from the bowl of paste and deep fry it in hot oil till golden brown. NOTES : Serve with dipping sauces (companion recipe) Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@odc.net on Jun 8, 1997
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