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Mix:
400g gram flour (Kicherebsenmehl)
1 onion (chopped to small slices)
1 green chili (chopped)
some parslip-like, but more bitter, spices
red chili powder
salt
garlic (chopped)
ginger (chopped, from the glass)
Add slowly more and more water while kneading the dough. In the end it should
be a creamy substance, pancake-like.
Let it stand for 5 till 30 minutes to soak through.
Heat oil in a deep pan and deep-fat-fry spoonfuls of dough. Alternatively
slice a raw potatoe into thin slices, turn them in the dough and deep-fat-fry.
If you like it hot, sprinkle some chat masala on the brown Pakora pieces.
400g gram flour (Kicherebsenmehl)
1 onion (chopped to small slices)
1 green chili (chopped)
some parslip-like, but more bitter, spices
red chili powder
salt
garlic (chopped)
ginger (chopped, from the glass)
Add slowly more and more water while kneading the dough. In the end it should
be a creamy substance, pancake-like.
Let it stand for 5 till 30 minutes to soak through.
Heat oil in a deep pan and deep-fat-fry spoonfuls of dough. Alternatively
slice a raw potatoe into thin slices, turn them in the dough and deep-fat-fry.
If you like it hot, sprinkle some chat masala on the brown Pakora pieces.