Onion and Potato Pakoras

submitted by amanda
from US

1 1/2 cup chick pea flour (Besan or Gram)
1/2 teaspoon chilli powder
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon ajma seeds (optional)
2 /3 cloves of garlic (depending on how garlicky 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, turmeric powder, chilli powder,
ajma seeds, crushed garlic and stir well. Gradually add the water until
the mixture turns into a smooth batter (stirring 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 tomato 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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