Hegel, cravings and five am - in some parallel universe it might make sense, but in this one it meant a trip to check the supplies at hand for a really late night snack. In the perfect world there might be leftover fried chicken or egg fried rice kindly left to assuage your hunger. However since I am a very greedy person and not at all a domestic goddess all I could find staring back at me were one small onion, one red chilly and half a potato. And what I wanted out of them - pakoras. Crazy, I know!
Crispy, melt-in-the-mouth, golden brown, pakoras are the ultimate Indian snack food. Served with tea, for breakfasts, as starters for main course meals or a welcome morsel for guests it is as versatile as it is delicious. And apparently I have found a new use for it - satisfying late night cravings when you are deep into studying western philosophy and you need something desperately unhealthy.
This recipe is very easy to make and can be adapted to any time when you are hungry and can spare a few minutes to make it.
Ingredients:
1 small onion
1 red chilly
Half a large potatoes
1 tbsp red chilly powder
1 tbsp garam masala
1 tsp amchur
1 tsp kasuri methi
1/2 tbsp salt
1/2 cup besan/gram flour
water as required
Oil for frying
Chop the potatoes, onion and chilly into a tiny dices. Add the rest of the ingredients and mix in. Add the water slowly to achieve a thick paste like consistency.
Heat oil in the pan/wok enough to immerse the pakoras. Add spoonfuls of batter. Fry till golden brown.
Serve hot with red chilli sauce and if you like a can of coke.
Crispy, melt-in-the-mouth, golden brown, pakoras are the ultimate Indian snack food. Served with tea, for breakfasts, as starters for main course meals or a welcome morsel for guests it is as versatile as it is delicious. And apparently I have found a new use for it - satisfying late night cravings when you are deep into studying western philosophy and you need something desperately unhealthy.
Ingredients:
1 small onion
1 red chilly
Half a large potatoes
1 tbsp red chilly powder
1 tbsp garam masala
1 tsp amchur
1 tsp kasuri methi
1/2 tbsp salt
1/2 cup besan/gram flour
water as required
Oil for frying
Chop the potatoes, onion and chilly into a tiny dices. Add the rest of the ingredients and mix in. Add the water slowly to achieve a thick paste like consistency.
Heat oil in the pan/wok enough to immerse the pakoras. Add spoonfuls of batter. Fry till golden brown.
Serve hot with red chilli sauce and if you like a can of coke.
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