Vengaya Pakora (Onion Pakora)

Recipe Ingredients

2 teaspoons	10ml	Ghee
1		Baking soda
1 cup	62g / 2.2oz	Bengal gram flour - (besan, chickpea flour)
1/2 cup	80g / 2.8oz	Rice flour
2 tablespoons	30ml	Ghee
3		Onions - finely chopped
1		Potato - (optional), finely chopped
1		Fresh ginger - (1 inch), scraped, finely chopped
4		Green chilies - finely chopped
1 teaspoon	5ml	Red chili powder
1		Coriander - (chinese parsley), finely chopped
		Salt - to taste
		Water - as required
		Oil - for deep-frying

Recipe Instructions

Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the remaining ingredients and combine well, using sufficient water to make a thick batter.

Heat oil in a heavy frying pan or skillet. Drop spoonfuls of batter into the oil. Fry the pakoras until golden in color. When cooked, drain the excess oil on a sheet of brown paper or absorbent kitchen paper.

Serve hot with chutney or tomato ketchup.

Makes 15 to 20.

Source:
"Dakshin" by Chandra Padmanabhan

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