Aloo Pakora (Potato Fritters) with Cilantro Chutney

Date: 10/2/2010
By Sunita Mannamkunnath

Ingredients for Aloo Pakora:

• Chickpea flour (besan) -- 1 cup
  
• Cumin, ground -- 1 teaspoon
  
• Salt -- 1 1/2 teaspoons
  
• Warm water -- 1/2 cup
  
• Vegetables – 1 large Eggplant – sliced into rounds, 2 potatoes – sliced into rounds, 1 onion – sliced into rings
  
• 1 tsp Carom seed (Ajwain)
  
• Oil for deep frying

Method:

• In a large bowl, add the chickpea flour, cumin, salt, water. Whisk the ingredients to make a smooth batter.
  
• Heat oil in a heavy skillet on medium-high. Dip the cut vegetables one at a time into the batter to coat. Then drop into the hot oil and deep fry until lightly browned on all sides. Remove onto a plate lined with paper towels.
  
• Serve hot with cilantro chutney, mint chutney or Tomato ketchup.

Ingredients for Cilantro Chutney

• Cilantro, stems and all, chopped finely --1 bunch
  
• ½ Onion, chopped
  
• Hot chili peppers, minced -- 1-2
  
• Salt -- 2 teaspoons
  
• Lemon juice – juice of ½ a lemon

Method

• Mix all the ingredients in a blender or food processor and pulse until almost pureed.