Description[]
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Ingredients[]
Pakora:
- 1 cup chickpea flour (also known as "besan flour" or gram flour)
- 1/4 cup chopped onion
- 1/4 finely chopped raw potato
- 2 tsp chili powder
- 1 tsp finely minced or grated fresh ginger
- 1/2 tsp baking powder
- salt to taste
Sauce:
- 1 cup plain soy yogurt (or soft tofu or soy milk whipped with lemon juice and salt will do in a pinch)
- 1/4 cup white flour
- 2 whole dried red chili peppers
- 1 tsp tumeric powder
- pinch of garlic powder
- 1 tsp fenugreek seeds
- 2 tbsp oil
- salt to taste
Directions[]
Pakora:
- Mix all pakora ingredients except the oil and add about 1/2 cup water. Mix well.
- Heat the oil in a deep skillet, pot or wok. Form the pakora mixture into balls the size of walnuts, or smaller.
- Deep fry until golden. Remove and let drain on paper towels. Set aside.
Sauce:
- Beat the yogurt and flour together until there are absolutely no lumps.
- Add tumeric, salt and 3 cups of water.
- Heat the 2 tbsp of oil in the same pot you fried the pakoras in, and toast the fenugreek seeds and dry red chili pepper for 30 seconds or so.
- Add the yogurt and flour mixture, bring to a boil, and let simmer for about 15 minutes. Stir occasionally.