and Potato Pakoras (fritters)
I love this as a snack it can also be a starter great with and
old late night movie too!
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!
- 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
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 :) !