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What You Need:
(To Make: about 10 one-inch balls)
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½ cup besan (chick-pea flour)
¼ teaspoon baking soda
5 tablespoons cold water
1 small onion, peeled, cut lengthwise in half, and sliced lengthwise into paper-thin slivers
½ cup finely chopped, peeled 8 uncooked potato
3 tablespoons finely chopped fresh coriander (cilantro)
½ teaspoon ground cumin
½ teaspoon ground hot red pepper
1 teaspoon salt
Vegetable oil for deep frying
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Translate this recipe:
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| How To Cook: |
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1. In a deep bowl make a smooth batter of the chick-pea flour, baking soda and water by stirring them together with a spoon or by mixing them with your fingers. Then thoroughly stir in the onion, potato, coriander, cumin, red pepper and salt.
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2. Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour 2 to 3 inches of oil into a deep fryer. Heat until the oil reaches a temperature of 350 on a deep-frying thermometer. For each pakora, scoop up a tablespoonful of the potato and chick-pea flour batter and, with a second spoon, scrape the batter directly into the hot oil.
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3. Deep-fry half of the pakoras at a time, turning them about occasionally with a slotted spoon for 7 to 8 minutes, or until they are golden brown on all sides. As they brown, remove the pakoras from the oil with a slotted spoon and drain them on paper towels
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4. Serve the pakoras hot or at room temperature. Traditionally they are presented as a snack, but they can also accompany an Indian meal.
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