| 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)
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”