Ingredients:
6 tbsp gram flour (chickpea flour)
1 onion, sliced
1 1/2 tsp coriander pwd
1 tsp cumin pwd
1/4 tsp chili pwd
1 jalapeno, thinly sliced
1 tsp salt
1/2 cup water
2 tbsp chopped cilantro, stems and leaves
Preparation:
Mix all dry ingredients together in a bowl.
Add onions, cilantro and jalapeno and mix well.
Add water slowly and incorporate well w/ dry ingredients.
Cook:
Heat oil on medium heat in wok.
Oil should not be too hot. To test oil, drop a little bit of batter into the oil. It should sizzle and rise slowly to the top.
Drop inch wide dollops of batter into oil using a tbsp. No more than a few at a time depending on the size of the wok.
Fry slowly until crsipy and golden brown on both sides.
Remove w/ slotted spoon and pat dry w/ paper towels.
Heat oil on medium heat in wok.
Oil should not be too hot. To test oil, drop a little bit of batter into the oil. It should sizzle and rise slowly to the top.
Drop inch wide dollops of batter into oil using a tbsp. No more than a few at a time depending on the size of the wok.
Fry slowly until crsipy and golden brown on both sides.
Remove w/ slotted spoon and pat dry w/ paper towels.
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