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  Added: May 22, 2006  •  Visited (703)  •  Print version Print this recipe (67)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Potato And Chick - Pea Flour Balls
(Pakoras)
What You Need:
  • 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

  • How To Cook:
    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.

    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.

    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

    4. Serve the pakoras hot or at room temperature. Traditionally they are presented as a snack, but they can also accompany an Indian meal.

    To Make: about 10 one-inch balls
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Vegetables » Onion
    Dish » Appetizers

     

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