Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Chickpea flour (Gram Flour - "Besan" in Indian Mkts) |
| 1 teaspoon | Salt |
| 1 teaspoon | Red chili powder |
| 1 teaspoon | Corrainder seeds, powder |
| ¼ teaspoon | Baking soda |
| ½ teaspoon | Black pepper |
| 1 medium | Egg, beaten |
| 1 medium | Onion, chopped fine |
| 1 large | Potato, 1/4" cubes |
| Oil for deep frying | |
| Water, enough to make paste | |
| Optional Ingredients | |
| Spinach, eggplant, cabbage, fresh chilies |
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil till golden brown.
NOTES : Serve with dipping sauces (companion recipe) Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@... on Jun 8, 1997