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Onion Bhujias and Vegetable Pakoras
March 9, 2009
Onion Bhujias
Ingredients:
3 cups onion rings sliced in half
2 cups besan (chickpea flour)
2 tsp ground cumin
1 cup water
2 chopped green chillies
Cooking oil to deep fry
Salt to taste
Method:
Mix the besan, cumin, water, chillies and salt in a grinder, beating till smooth. Leave this batter aside for half an hour.
Heat the cooking oil in a deep pan.
Take small quantities of onion rings, dip into the besan batter and deep-fry till golden brown.
Set the bhujias on paper towels to absorb excess oil and serve with tomato ketchup or green chutney.
Vegetable pakoras
Ingredients:
2 cups besan (chickpea flour)
2 boiled, chopped potatoes
4 sliced onions
1 tsp turmeric powder
1 tsp garam masala
1 tsp chilli powder
1 tsp ground coriander
4 cloves garlic, crushed
1 1/2 cups water
Salt to taste
Cooking oil to deep fry
Method:
Mix the besan, turmeric powder, garam masala, chilli powder, coriander, garlic and salt in a bowl.
Add in a little water at a time, mixing to form a smooth batter. Set aside for half an hour.
Heat the cooking oil in a deep pan.
Taking small quantities of potato and onion at a time, roll into small balls.
Dip each ball into the besan batter and deep-fry until golden brown.
Set the pakoras on paper towels to absorb excess oil and serve with tomato ketchup or green chutney.
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Also see: Four lip-smacking recipes for foodies!
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