Onion Pakora (Vengaya Pakora)

        2 Ts Ghee pinch of baking soda
        1 c  Bengal gram flour (besan, chickpea flour)
      1/2 c  Rice flour
        2 tb Ghee
        3    Onions, finely chopped
        1    Potato, finely chopped, optional piece of ginger - 1 inch, scraped and finely chopped
        4    Green chilies, finely chopped
        1 T  Red chili powder
        1 Bn Coriander leaves (Cilantro)
             finely chopped
             Salt to taste
             Water as required
             Oil for deep-frying

Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the remaining ingredients and combine well, using sufficient water to make a thick batter. Heat oil in a heavy frying pan. Drop spoonfuls of batter into the oil. Fry the pakoras until golden in color. When cooked, drain the excess oil on a sheet of brown paper or paper towels. Serve hot with chutney.


Yield: 15 Servings