Pokara

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

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