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home > recipes > vegetables > onion and potato pakoras
from US 1 1/2 cup chick pea flour (Besan or Gram) 1/2 teaspoon chilli powder salt to taste 1/2 teaspoon tumeric powder 1/2 teaspoon ajma seeds (optional) 2 /3 cloves of garlic (depending on how garlicy you like it) 1 cup warm water 2 cups thinly sliced round potatoes 2 cups thinly sliced round onions oil for deep frying Sieve flour into a large basin add salt, tumeric powder, chilli powder, ajma seeds, crushed garlic and stir well. Gradually add the water until the mixture turns into a smooth batter (strring with a fork is easiest) if too thick add a little more water if too thin add a little more flour. Heat the oil in a 'karahi' or a deep pan. Dip the potatoes and the onion rounds into the batter and drop gently into the oil for deep frying. (If the oil is too hot then the outside will burn and the inside won't cook). Once golden in colour take out of oil drain on kitchen paper and serve hot. Accompaniments can be tomatoe chutney or good old ketchup! Grannys tip: If you want to make the pakoras light and fluffy add 1/4 teaspoon bicarbonate of soda in the batter and stir well. You can of course apply this principle to any vegetable of your choice even bananas :) !

Onion and Potato Pakoras


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list all recipes by AMANDA (175)


   

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keyword: onion
keyword: potato
keyword: pakoras
ethnicity: indian
recipes for vegetables
recipes by amanda
Email Address:
(posted September 24, 2004)

from US

1 1/2 cup chick
pea flour (Besan or Gram)
1/2 teaspoon chilli powder
salt to taste
1/2 teaspoon tumeric powder
1/2 teaspoon ajma seeds (optional)
2 /3 cloves of
garlic (depending on how garlicy you like it)
1 cup warm water
2 cups thinly sliced round potatoes
2 cups thinly sliced round onions
oil for
deep frying

Sieve flour into a large basin add salt, tumeric powder, chilli powder, ajma
seeds, crushed
garlic and stir well. Gradually add the water until the mixture turns into a smooth batter (strring with a fork is easiest) if too thick add a little more water if too thin add a little more flour. Heat the oil in a 'karahi' or a deep pan. Dip the potatoes and the onion rounds into the batter and drop gently into the oil for deep frying. (If the oil is too hot then the outside will burn and the inside won't cook). Once golden in colour take out of oil drain on kitchen paper and serve hot. Accompaniments
can be tomatoe
chutney or good old ketchup!
Grannys tip: If you want to make the pakoras
light and fluffy add 1/4 teaspoon bicarbonate of
soda in the batter and stir well. You can of course apply this principle to any vegetable of your choice even bananas :) !



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