2 cups chickpea flour (besan)
1 teaspoon salt (namak)
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon ground cumin powder (zeera)
1/4 teaspoon ground red chili powder (lal mirch)
1 teaspoon coriander seeds (dhania dana)
1 teaspoon cumin seeds (zeera dana)
2 potato diced or thinly sliced (aloo)
1 cup onions sliced (pyaz)
1/4 teaspoon baking powder
1-2 green chilies chopped (sabz mirch)
In a large bowl, mix the chickpea flour with the baking powder, green chilies, all the spices, onions and water. Stirring with a whisk and mix the batter well. If you feel like adding some more spices. Taste the batter and add some more salt if necessary to your taste. Add diced potatoes to the water and chickpea batter.
Heat the oil in a deep pan. When the oil is hot enough put one tablespoon or two depending on how big you want the pakora. Add batter into the oil and fry for about 2 to 5 minutes on each side. When you think they are brown enough, take them out and drain them on a paper towel. Serve hot with the chutney or ketchup.
Recipe courtesy by Gratify Cooking