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 |
| \N \N | Oil for deep frying |
| \N \N | Water, enough to make paste |
| \N \N | Optional Ingredients |
| \N \N | 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