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Onion & Potato Pakoras

One snack that is synonymous with the advent of the rainy season in India is "Pakoras". Servred with a hot cup of chai, Pakoras are crispy batter fried vegetables that melt in your mouth and can be very addictive. The batter made out of "Chick pea flour" is very versatile because you can dip almost any vegetable or even bread or paneer to make the most delicious of Pakoras.

  • 1/2 cup Besan or Chickpea flour
  • 5 oz. Warm water
  • 1/2 tsp. Baking powder
  • 1/4 tsp. Red Chili powder
  • 1/2 tsp Cumin Powder
  • 3/4 tsp. salt
  • 1 small onion
  • 1 potato
  • A few fresh Spinach leaves
  • Oil for deep frying
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In a bowl put the Chick pea flour and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and set it aside for 10 minutes. Add salt, cumin powder, red chili powder and baking powder and beat again.

Wash, peel and slice onion and potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.

Note : When making onion pakoras it is important that you follow the recipe below.

2 large onions sliced fine
cup Gram flour
2 tbsp. cup Rice flour  
1/2 tsp Cumin powder
1 tsp. chili powder
salt to taste
Oil for deep frying

Mix all the ingredients with sufficient amount of water so that the mixture is not too watery but so that the onions are coated well with a thick, a little dry coating of the lour. Deep fry in small batches.

 

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