Serves: 25
Total Calories: 87

1/2 teaspoon Chaat Masala or store-bought
1/2 cup garbanzo beans, flour
1 small onion, finely chopped or minced
1 small russet potato (or any potato), peeled and grated
1/2 cup finely chopped fresh cilantro, including soft stem
1 tablespoon peeled and finely chopped fresh ginger
2 teaspoons coriander, coarsely crushed with the back of a spoon
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon , ground ajwain, seeds
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
2 to 3 tablespoons water
1 1/2 to 2 cups peanut oil for deep-frying

1. Prepare the chaat masala. Sift the chickpea flour in a medium bowl and mix in the onion, potato, ginger, coriander, fenugreek, cumin, ajwain seeds, baking soda, and salt. Add the water as needed to make a semi-thick mixture.

2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, with your fingers or a tablespoon, drop 1-inch uneven balls of the mixture carefully into the hot oil and fry as directed in the box. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 25
Total Calories: 87
Calories from Fat: 78

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