Yield: 1 Servings
|½ pounds||Chickpea flour (Gram Flour - "Besan" in Indian Mkts)|
|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|
|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