|Split pea flour/Homemade flour||1 1⁄2 Cup (24 tbs) (Yellow Colored)|
|Baking soda||1⁄2 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.