2 cups gram flour (most commonly called garbanzo bean flour when you see it in the grocery store)
1 cup water
2 medium onions, finely chopped
1/2 teaspoon ground red hot chili pepper
1/2 teaspoon ground cumin
1/2 teaspoon baking powder
1/2 teaspoon crushed garlic
1/4 teaspoon ground turmeric
1 teaspoon salt
1 1/2 cups cooking oil for frying
In a medium bowl, whisk the flour and water until all the lumps are dissolved. Add the spices and the onions. Mix well. The batter will be of banana fritter consistency.
Pour the oil in a medium frying pan and place on high heat. When heated to 350 to 375 degrees Fahrenheit, lower to medium heat. Gently lower one teaspoon of batter at a time into the oil. Continue until the surface is covered. Fry for about 1/2 minute on each side. Remove and drain excess oil on side of the pan. Place on a plate with a paper towel to drain more oil. Pakora may be made ahead of time and served at room temperature or warmed up in a microwave oven prior to serving. Serve with hot chutney.
Makes 10 3-piece servings. Per serving: (with 1/2 cup oil absorbed) 164 calories, 12 g fat, 9 g carbohydrates, 9 g protein, 2.3 g fiber, 259 mg sodium.
Recipe from Sherbanoo’s Indian Cuisine: Tantalizing Tastes of the Indian Subcontinent, by Sherbanoo Aziz. 2001.
- Recipe courtesy of Sue Doeden