Page 50 - SASANE With Love Cookbook-2nd Edition

Pyaji Pakauda

Crispy Onion Fritters Method:
1. Finely slice the onion and green
Ingredients: chillies.
500g onion 2. Peel the potatoes, roughly chop and
1 green chilli, deseeded boil in water until soft. Drain and allow
150g potato to cool slightly.
½ teaspoon cumin powder 3. Mash the potatoes in a bowl and add
½ teaspoon turmeric powder the chopped onion, green chilies,
2 pinches of salt cumin, turmeric, salt, ginger and
1 tablespoon ginger paste garlic pastes. Mix thoroughly.
1 tablespoon garlic paste 4. Then add the gram flour and a little
100g gram flour (chickpea flour) water at a time to make a mixture.
1-2 tablespoons water (Mixture should be sticky but not too
wet)
5. Heat oil in a frying pan over medium
to high heat. Take small portions of
mixture and place them in the oil (it
should bubble immediately when the
oil is hot)
6. Fry each one until it becomes golden
brown and then turn over.
7. Remove from the oil and place on
paper towel to drain.
8. Serve with pakoda sauce (page 49)

49