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Onion and kumara pakoras

World Table cookbook, ACP Books

Serving size: Serves 10 or more
Cuisine type: Indian
Cooking time: Less than 60 minutes
Course: Entree, Finger food
Favourite flavours: Spicy

Onion and kumara pakoras
INGREDIENTS

2 cups (300g) besan (chickpea flour)
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon chilli powder
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons kalonji seeds
2 medium brown onions (300g), quartered,
sliced thinly
1 small kumara (orange sweet potato) (250g), grated coarsely
1 fresh long green chilli, chopped finely
½ cup (125ml) water, approximately
vegetable oil, for deep-frying

green chilli yogurt
1½ cups (420g) greek-style yogurt
2 fresh long green chillies, seeded, chopped finely
2 tablespoons finely chopped coriander (cilantro)
½ teaspoon ground cumin
METHOD

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.

Make green chilli yogurt.

Heat oil in wok or deep wide saucepan; deep-fry rounded teaspoons of batter mixture, in batches, until browned. Drain on absorbent paper.

Serve pakoras hot, with yogurt.

Green chilli yogurt
Combine all ingredients in medium bowl.

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