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Perfect for Sunday afternoon teatime treats… The best accompaniment to a spicy chai!
You will need:
- 1 Onion
- 1 Potatoe
- Green Chilies – 2 – 3 depending on your preference
- Fresh Dhania
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Crushed Red Chillie (Course)
- 1/2 Teaspoon Whole Coriander Seeds (Slightly Crushed)
- 1/2 Teaspoon Amchur Powder (Mango Powder)
- Pinch of Baking Soda
- 1 Teaspoon Corn Flour
- Salt to Taste
- 1 Cup Chana Flour/ Besan/ Gram Flour
- ¾ Cup Water
Method
- Heat Oil in a suitable Deep Wok or Fryer on a low flame
- Chop the onion, potato, green chili and green coriander and combine in a mixing bowl.
- Add the cumin, crushed red chili, coriander seeds, khatai powder, baking soda, corn flour, salt and gram flour. Mix together.
- Slowly add in the water and mix.
- Increase heat to medium flame.
- Use a tablespoon to put tablespoonfuls of batter into the oil.
- Fry until golden brown and crispy, turning as needed to cook evenly.
- Drain on paper towels before serving.
Thanks to Pakistani Pakora (Potato Fritters) | Becky Keeps House for this recipe!