Potato-Onion Pakoda

Ingredients

• 1 1/2 cups potatoes, (with peel) cut into thin, 1/2-inch strips
• 2 1/2 cups onions, cut into thin, 1/2-inch pieces
• 1 1/2 cups besan (chickpea flour/bengal gram flour)
• 1/2-inch piece ginger, grated
• 3-4 green chillies, finely chopped
• 2-3 tsp red chilli powder (adjust to taste)
• 1 tsp coriander seeds (dhania), crushed or coarsely powdered
• 1/4 tsp turmeric powder
• 3/4 cup cilantro (coriander leaves), finely chopped
• Salt to taste
• Vegetable oil for deep-frying

Preparation

• In a large bowl, mix the besan, salt, red chilli and turmeric powders, crushed coriander. Add the cilantro, onion, and potatoes and mix well.
• Heat the oil. Add enough water to half the potato-onion pakoda mix and mix well. Take spoonsful of the batter and drop gently into the oil and fry until golden. Repeat with the remaining mix.
• Serve the potato-onion pakoda hot, with mint-cilantro chutney or ketchup and hot tea or coffee.
  
  

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