Pakora Ka Rayta (Yoghurt With Chickpea Flour Balls)

Recipe Ingredients

		Chickpea balls: - (pakora)
1/2 cup	31g / 1.1oz	Besan - (chickpea flour)
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Cold water
		Vegetable oil for deep frying
		Yoghurt
1 cup	237ml	Unflavored yoghurt - chilled
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground hot red pepper
2 tablespoons	30ml	Fresh coriander - finely chopped

Recipe Instructions

In a deep bowl make a smooth, thin batter of the 1/2 cup of chick-pea flour, 1./2 teaspoon of salt and the water, stirring them together with a spoon or with your fingers

Pour 2 cups of vegetable oil into a 10-inch karbai or 12-inch wok, or pour oil into a deep fryer to a depth of 2 to 3 inches. Heat until the oil reaches 350* on the thermostat or a deep-frying thermometer.

To shape the pakoras, hold a hand grater with openings 1/4 inch in diameter above the deep fryer, then pick up a little of the batter with your fingers and press it through the grater into the hot oil. In 30 seconds, or as soon as the pakoras are brown, remove them from the oil with a slotted spoon and transfer them to paper towels to drain.

Repeat this process until all the batter is fried. (There should be about 3/4 cup of pakoras.) Cool the pakoras to room temperature before using them.

Just before serving, stir the yoghurt, cumin and 1/2 teaspoon of salt together in a small serving bowl. Gently fold half of the pakoras into the yoghurt mixture, and spread the rest of them on top. Sprinkle with red pepper and coriander.

Source:
Time Life Books: The Cooking of India

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