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A teatime favorite, may also be served as an appetizer.
2 cups gram flour or chickpea flour (besan)
1 cup coarsely chopped yellow onion
1 cup coarsely chopped eggplant (or other vegetables, e.g. potatoes, cauliflower, zucchini, cabbage, etc.)
1 cup thawed chopped spinach
½ cup chopped cilantro
1 chopped jalapeño or other hot green chili
1/2 cup plain yogurt
1 tbsp fresh lemon juice
3 tbsp salt
1 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp cumin seeds
1 cup club soda or ½ tsp baking powder
Mix all the above ingredients well to make a thick dough. Drop tsp size portions in hot oil and deep fry until golden brown same as you would fry fish or hush puppies. Serve hot with fresh cilantro, mint or tamarind chatni:
Cilantro or mint chatni
1 cup cilantro or mint
½ cup yellow onion
1 granny smith apple
1 jalapeno pepper
2 tsp salt
2 tbsp fresh lemon juice
Puree all ingredients in a blender, chill and serve with hot pakoras.
