Name: Onion and kumara pakoras
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 2 cup (300 grams) 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 brown onions (300 grams), quartered, sliced thinly; 1 small kumara (orange sweet potato) (250 grams), coarsely grated; 1 fresh long green chilli, finely chopped; 1/2 cup (125 millilitres) water, approximately; vegetable oil, for deep-frying; Green chilli yoghurt; 1 1/2 cup (420 grams) greek-style yoghurt; 2 fresh long green chillies, seeded, finely chopped; 2 tablespoon finely chopped coriander; 1/2 teaspoon ground cumin

Ingredients

2 cup (300 grams) 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 brown onions (300 grams), quartered, sliced thinly

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

1 fresh long green chilli, finely chopped

1/2 cup (125 millilitres) water, approximately

vegetable oil, for deep-frying

Green chilli yoghurt

1 1/2 cup (420 grams) greek-style yoghurt

2 fresh long green chillies, seeded, finely chopped

2 tablespoon finely chopped coriander

1/2 teaspoon ground cumin

Method

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

2.To make green chilli yoghurt: 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 yoghurt.

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Ingredients

Method

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