how to make pakoras?

Question

how do you make an onion and potato based pakora?

Answer 1

this is very easy!

Bhujis (pakoras)

serves 6

These crunchy tidbits always leave one wanting to taste just one more. Because of the loose distribution of the whole spices, each bite produces a different delicious explosion of tastes. Ideal as an accompaniment for cocktails.

Ingredients:

1 large potato, peeled & scrubbed, sliced into 1/2" matchsticks
1 large onion, sliced thin, cut into half-rings and separated
1/4 pound (120 gm) besan (chick-pea flour)
2 ounces (60 gm) rice flour
1 teaspoon salt
1 teaspoon red chili pepper flakes
1/2 teaspoon fresh-ground pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon ground red chili
1/2 cup freshly chopped cilantro leaves
enough oil to cover bottom of a pan to about 1/2 inch

Method:

1. Prepare the potato and onion and mix them well together.

2. On a large plate or in a shallow bowl, mix the two flours and salt with all the spices.

3. Add the vegetables to the flour, mixing with your hands to coat them well. Dribble on a bit of water, about 1/4 cup, and again using your hands, blend the bhuji into a loose mass.

NOTE: This mix should be a bit sticky, but almost dry-- do not make a batter.

4. In a wok or heavy pot, heat the oil and turn flame to medium-high. Dribble in the vegetable mixture a small handful at a time. The coating of spices and flour will bind the vegetables into a loose patty.

Turn the buhji cluster several times and cook until it is a dark brown but not scorched, about 5-10 minutes.
Set each cluster on paper towels to drain. Serve while still hot and crisp. Serve with a variety of chutneys & sauces.

NOTE: The bhuji can be made ahead of time, well-drained of oil, and then crisped by being put into a preheated 350º F oven for half an hour.

PS: these basic recipe works for spinach, cauliflower,
paneer cubes, fish & even chicken!

Answer 2

Here's the recipe:

Ingredients

Channa Dal 2 cups (gram flour)
Onion 2 cut into thin lengthwise strips
Green Chillies 3-4
Red chilli powder 1 tsp
Coriander leaves a few
Curry leaves a few (aka Cilantro)
Ginger a piece
Salt to taste

Method:

1. Soak channa dal for 2 hours.
2. Drain the water from the dal and add green chillies, red chilli powder, coriander leaves, curry leaves, ginger and salt to it.
3. Grind all the ingredients to a smooth paste.
4. Cut onion lengthwise. Add it to the ground mixture and mix well.
5. Heat oil in a kadai and deep fry the pakodas until golden brown.
6. Serve hot with tomato or chilli ketchup.

Substitute potatoes for onions.