400g gram flour (Kicherebsenmehl)
1 onion (chopped to small slices)
1 green chili (chopped)
some parslip-like, but more bitter, spices
red chili powder
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.