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Vengaya Pakora (Onion Pakora) |
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| Course : |
Indian |
| From: |
HungryMonster.com |
| Serves: |
1 |
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Ingredients:
| 2 |
teaspoons |
ghee |
| 1 |
dash |
baking soda |
| 1 |
cup |
bengal gram flour -- (besan, chickpea flour) |
| 1/2 |
cup |
rice flour |
| 2 |
tablespoons |
ghee |
| 3 |
medium |
Onions -- finely chopped |
| 1 |
medium |
potato -- (optional), finely chopped |
| 1 |
piece |
fresh ginger -- (1 inch), scraped, finely chopped |
| 4 |
medium |
green chilies -- finely chopped |
| 1 |
teaspoon |
red chili powder |
| 1 |
bunch |
coriander -- (chinese parsley), finely chopped |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
tablespoons |
water -- as required |
| 1 |
cup |
oil -- for deep-frying |
| | |
Preparation:
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. |
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