AuthorYashodhara G.For these aloo and pyaz pakoras, dry gram flour is used to coat and bind the potatoes and onions together - then fried to a golden brown. Great with chutney or ketchup.
For these aloo and pyaz pakoras, dry gram flour is used to coat and bind the potatoes and onions together - then fried to a golden brown. Great with chutney or ketchup.
In a bowl, combine all ingredients, except for the water.
Gently mix while adding as little water as possible, just until ingredients bind.
Heat oil in a frying pan or wok. When oil is ready, place a tbsp of the batter gently into the hot oil. Make sure pakoras are submerged under the oil. Cook on medium heat and flip until golden brown on all sides. (If making ahead, under-cook slightly and deep-fry again prior to serving.)
Remove with a skimmer and place on top of a paper towel covered dish to soak up extra oil .
Ingredients
Directions
In a bowl, combine all ingredients, except for the water.
Gently mix while adding as little water as possible, just until ingredients bind.
Heat oil in a frying pan or wok. When oil is ready, place a tbsp of the batter gently into the hot oil. Make sure pakoras are submerged under the oil. Cook on medium heat and flip until golden brown on all sides. (If making ahead, under-cook slightly and deep-fry again prior to serving.)
Remove with a skimmer and place on top of a paper towel covered dish to soak up extra oil .