Pakoras With Mint Chutney
|Gram flour||1 Cup (16 tbs) (125 Gram)|
|Chili powder||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|For mint chutney|
|Mint leaves||1 Cup (16 tbs), stalks removed (1 Handful)|
|Yogurt||125 Milliliter (1/2 Cup)|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Green chilies||2 , cores and seeds removed|
|Shredded coconut||4 Tablespoon|
First make the chutney.
Put all the ingredients into a blender and blend until smooth.
Taste and adjust the seasoning.
Put in a bowl and refrigerate for 3 hours.
To make the fritters, sift the flour, chili powder, salt and baking powder into a bowl.
Beat in enough water to make a light batter.
Heat the oil to 375°F (100°C).
Slice the onions and push into rings.
Dip the rings into the batter and fry them singly.
Alternatively, slice the onions thinly, mix with the batter and fry several spoonfuls at a time.
Fry the onions until brown and crisp.
Drain on paper towels and serve immediately with the chutney.