Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Besan (chick-pea flour) 1/2 ts Indian chili powder
2 tb Chopped cilantro 1/4 c Water
1 tb Dried pomegranate seeds 1 c Minced onion
-- (half-crushed) 2/3 c Finely diced boiling potato
1 Serrano chili; minced 2 tb Finely diced tomato
1 tb Coriander seeds Vegetable oil
1 ts Salt

In a large bowl, mix together besan, cilantro, pomegranate seeds,
chili, coriander seeds, salt and chili powder. Blend in enough water
to make a thick batter. Stir in onion, potato and tomato.

In a deep fryer or heavy large saucepan, heat oil to 350 degrees F.
Fry heaping tablespoons of the batter in batches until golden, about
2 minutes. (Take care not to crowd the pakoras while cooking.)
Remove from oil and drain pakoras on paper towels.

Increase oil temperature to 400 F. Refry pakoras until crisp and
edges are brown, taking care not to crowd, about 1 minute. Remove
from oil and drain on paper towels. Can be prepared up to 3 hours
ahead. Serve at room temperature or reheat in a 250 F oven. Serve
with cilantro and mint chutney.

Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987)
Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 02-17-95

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