| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 15 | Servings | |
INGREDIENTS
| 2 | ts | Ghee |
| 1 | pn | Baking soda |
| 1 | c | Bengal gram flour (besan, chickpea flour) |
| 1/2 | c | Rice flour |
| 2 | tb | Ghee |
| 3 | Onions; finely chopped | |
| 1 | Potato (optional); finely chopped | |
| A piece of ginger – 1 inch,; peeled and minced | ||
| 4 | Green chilies; finely chopped | |
| 1 | ts | Chili powder |
| 1 | bn | Cilantro (coriander); finely chopped |
| Salt; to taste | ||
| Water; as required | ||
| Oil; for deep-frying |
INSTRUCTIONS
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. 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 paper towels. Serve hot with chutney. From: "Dakshin - Vegetarian Cuisine From South India" by Chandra Padmanabhan Recipe By : "Dakshin" by Chandra Padmanabhan Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 15:05:47 -0800 From: sweber@ix.netcom.com (Sharon Raghavachary)
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