Yield: 4 servings
|½ cup||Besan (lentil or chick-pea flour)|
|1 tablespoon||Ground rice|
|½ teaspoon||Salt or to taste|
|1½ teaspoon||Ground coriander|
|1 teaspoon||Ground cumin|
|½ teaspoon||Chili powder|
|3 mediums||Potatoes, peeled and into 1/4" slices|
|Oil for deep frying|
Mix all the dry ingredients in a large bowl. Add the water and mix to thick paster. Add the potatoes and mix until the potato slices are fu coated with the paste. Heat oil over medium heat in a deep pan and put as many of the coated potatoes the pan will hold in a single layer. F the pakoras until golden brown, 6-8 mintues. Drain on paper towel.
Serve on their own with drinks or as a side dish of meat, fish, chicke curry; or as a appetizer with avocado Chutney. Recipe from the complete Indian cookbook.
Submitted By TANANA REYNOLDS On 05-23-95