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Bakora " Pakora "

1 & 1/2 cup red onion, chopped
1 bunch of cilantro, chopped
1 sprig curry leaves
1 green chili pepper, finely chopped
1 inch piece of ginger, peeled and finely chopped
1 tbs. soft margarine, butter, or nei (ghee)
1/4 tsp. turmeric
1 tsp. ground red chili pepper
1 cup gram flour
1/4 to 1/2 cup cream of wheat or semorina (sooji) (*1)
pich of baking soda
oil for deep-fring

(*1): Cream of wheat makes the Bakora crisp.

 

 


Mix all the ingredients well ( except for the oil ) in a bowl and make the batter thinner than for pancake, like soft margarine.

Heat oil in a heavy sourcepan or deep frying pan.

When the oil is hot, drop spoonfuls of batter into the oil and fry them until golden in color.

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