Onion Pakora (vengaya Pakora)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 15 | Servings | |
INGREDIENTS
| 2 | t | Ghee |
| 1 | pn | Baking soda |
| 1 | c | Bengal gram flour, besan |
| chickpea flour | ||
| 1/2 | c | Rice flour |
| 2 | T | Ghee |
| 3 | Onions, finely chopped | |
| 1 | Potato, optional finely | |
| chopped | ||
| A piece of ginger – 1 inch | ||
| peeled and minced | ||
| 4 | Green chilies, finely | |
| 1 | t | Chili powder |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 428.9mg
Potassium: 294.9mg
Carbohydrates: 14.5g
Fiber: 1.8g
Sugar: 1.4g
Protein: 2.4g