Name: Onion and kumara pakoras
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 cup (300g) besan (chickpea flour); 2 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon chilli powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoon kalonji seeds; 2 medium brown onions (300g), quartered, sliced thinly; 1 small kumara (orange sweet potato), (250g), grated coarsely; 1 fresh long green chilli, chopped finely; 1/2 cup (125ml) water, approximately; vegetable oil, for deep-frying; Green chilli yogurt; 1 1/2 cup (420g) greek-style yogurt; 2 fresh long green chillies, seeded, chopped finely; 2 tablespoon finely chopped coriander (cilantro); 1/2 teaspoon ground cumin

Onion and kumara pakoras

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Makes 80 Item

Prep

25M

Cook

15M

Total

40M

Ingredients

2 cup (300g) besan (chickpea flour)

2 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon chilli powder

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon kalonji seeds

2 medium brown onions (300g), quartered, sliced thinly

1 small kumara (orange sweet potato), (250g), grated coarsely

1 fresh long green chilli, chopped finely

1/2 cup (125ml) water, approximately

vegetable oil, for deep-frying

Green chilli yogurt

1 1/2 cup (420g) greek-style yogurt

2 fresh long green chillies, seeded, chopped finely

2 tablespoon finely chopped coriander (cilantro)

1/2 teaspoon ground cumin

Method

1.Sift besan, spices, baking powder and salt into large bowl, stir in kalonji seeds, onion, kumara and chilli. Gradually stir in enough water to make a thick batter.

2.Make green chilli yogurt. Combine all ingredients in medium bowl.

3.Heat oil in wok or deep wide saucepan, deep-fry rounded teaspoons of batter mixture, in batches, until browned. Drain on absorbent paper.

4.Serve pakoras hot, with yogurt.

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