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  Split pea flour/Homemade flour 1 1⁄2 Cup (24 tbs) (Yellow Colored)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Cumin seed 1⁄4 Teaspoon
  Caraway seed 1⁄4 Teaspoon
  Onion 6 Ounce, finely chopped (1 Medium Size)
  Garlic 5 Clove (25 gm), minced / pressed
  Minced fresh ginger 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salad oil 2 Cup (32 tbs) (For Deep Frying)
  Tomato chutney 1⁄2 Cup (8 tbs) (For Serving)
  Unflavored yogurt 1⁄2 Cup (8 tbs) (For Serving)

In a bowl, mix pea flour, soda, salt, cayenne, turmeric, cumin, and caraway seed.
Mix in 1/2 cup water, onion, garlic, ginger, and lemon juice until moistened.
In a deep 3- to 4-quart pan over medium-high heat, bring 1 1/2 to 2 inches oil to 350°.
Drop batter into oil, 1 tablespoon at a time (do not crowd), and turn until golden, about 2 minutes.
Adjust heat to maintain temperature.
Drain pakoras on towels.

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