Pakoras (Deep Fried Potato And Chickpea Flour Balls)

Recipe Ingredients

1/2 cup	31g / 1.1oz	Besan - (chick-pea flour)
1/4 teaspoon	1.3ml	Baking soda
5 tablespoons	75ml	Cold water
1 tablespoon	15ml	Onion - peeled, cut (small) lengthwise
		Into paper thin slivers
1/2 cup	73g / 2.6oz	Finely chopped - peeled, uncooked potato
3 tablespoons	45ml	Fresh coriander - finely chopped
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground hot red pepper
1 teaspoon	5ml	Salt
		Vegetable oil for deep frying

Recipe Instructions

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.

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 {lour batter and, with a second spoon, scrape the batter directly into the hot oil. 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.

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

Source:
Time Life Book: The Cooking of India

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