| 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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