Pakoras (Onion Bhajis) 90 mins
- 1 cup Yogurt
- Red Chilli whole paste to taste
- Salt to taste
- 1 Tablespoon cumin seeds
- 1 Tablespoon coriander powder
- 2 Tablespoon sunflower oil
- 1 Tablespoon mustard seeds
- ½ TablespoonFenugreek seed
- ½ Tablespoon Turmeric powder
- 1 Cup Gram Flour
- 2 large onions chopped
- 100 gm spinach chopped
- 4 large potatoes sliced thinly
- Aubergine thinly sliced
- 1 bunch of Methi leaves chopped
- 1 Tablespoon chopped ginger
- 1 Tablespoon Red chilli powder
- ½ Tablespoon baking powder
- Oil for deep frying
Cut vegetables (bite size, strips, slices or wedges)
- Heat up the oil in a wok or deep-frying pan.
- In the meanwhile, make a batter by mixing together the flour and all the spices.
- Then, add enough water to make a thick batter. It should be of a consistency that will thinly coat the vegetables (ie. it can’t be runny, but at the same time, it can’t be so thick that all your fritters are half dough!).
- The oil is ready for frying when batter drops quickly crisp and crackle in it. You should coat the cut vegetables in the batter, and then slip them into the oil
(don’t slam dunk them, as this will cause your oil to splash and burn!). Don’t do too many at a time; make sure the vegetables have enough swimming space.
Serve as hot as possible!.