Besan Pakoray

Ingredients

• 2 cups (about 200 g) MUNAS Besan
• 1 tsp MUNAS Red Chilli Powder
• 1/2 tsp MUNAS Turmeric Powder
• 1 tsp salt, or to taste
• 1 tsp crushed coriander seeds (sabut dhania)
• 1/2 tsp cumin seeds (zeera)
• 1/4 tsp baking soda (optional, for lighter pakoray)
• 2 medium onions, thinly sliced
• 1 medium potato, thinly sliced or cut in small cubes
• 2 to 3 green chillies, chopped
• A handful of fresh coriander leaves, chopped
• About 3/4 cup water (180 ml)
• Oil for deep frying

Method

1. 1

   Put the besan, red chilli powder, turmeric, salt, coriander seeds, cumin and baking soda in a large bowl and mix well.

2. 2

   Add water a little at a time and whisk to a thick, smooth batter with no lumps. It should coat the back of a spoon.

3. 3

   Add the onion, potato, green chilli and coriander leaves. Mix so every piece is coated. Rest the batter for 10 minutes.

4. 4

   Heat oil in a karahi on medium heat. Drop a little batter in; it should rise slowly with small bubbles.

5. 5

   Using a spoon or your fingers, drop small spoonfuls of batter into the oil. Do not crowd the karahi.

6. 6

   Fry for 4 to 5 minutes, turning once or twice, until golden brown and crisp on all sides.

7. 7

   Lift out with a slotted spoon and drain on kitchen paper.

8. 8

   Serve hot with imli chutney, green chutney or ketchup.