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Nutrition Facts
Serving Size 1 (90g) Recipe makes 6 servings
Calories 176
Calories from Fat 6		(3%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 37mg		1%
Potassium 226mg		6%
Total Carbohydrate 37.4g		12%
	Dietary Fiber 2.2g	8%
	Sugars 1.7g
Protein 5.0g		10%
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Pakora

Recipe #117592 | 15 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: bevs kitchen
Apr 17, 2005

quick and easy indian starter very good to take to buffets.

SERVES 6 , 12 pakora balls (change servings and units)

Ingredients

2 teaspoons cumin powder
2 teaspoons coriander
1 teaspoon chili
1 teaspoon curry powder
2 teaspoons garlic
1 chopped onion
1 small chopped potato
8 ounces flour
salt
pepper
1 teaspoon ginger powder
1 tablespoon tomato ketchup
1 tablespoon chopped chives

Directions

1
mix all together with enogh water to make a thick batter.
2
if you like it hot use more chilli or hot chilli sauce.
3
heat oil in a wok and place spoonfuls of the mixture until puffed up and crispy.
4
turn over if the oil is shallow.
5
this mixture can be played with to suit your tastes.

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Featured Reviews for This Recipe

From: sunflowerseed

On Mar 31, 2009

This makes an excellent pakora batter. I am giving it five stars because my whole family loved it! I made it thin almost like a pancake batter, left out the onions, then dipped sliced eggplant and thinly sliced potatoes into it and deep fried - almost any vegetable would be good, in my opinion. Be liberal with the spices, especially the curry, salt and pepper - where the recipe specifies chili, I used chili powder, and sprinkled the finished product with salt and chili powder hot out of the fryer. I also made a test piece and seasoned the batter accordingly before making the rest of it. This is a definite keeper at my house - thanks bevs!!

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From: Chef #952414

On Sep 11, 2008

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