Serves: 5
Total Calories: 468

1/2 teaspoon Chaat Masala or store-bought
1 1/2 cups finely shredded or chopped cabbage or Brussels sprouts (or mixed)
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled and minced fresh ginger
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon , coarsely ground ajwain, seeds
1 teaspoon salt or to taste
1/4 teaspoon baking soda
1 to 1 1/2 cup garbanzo beans, flour (besan)
1/4 to 1/3 cup nonfat plain yogurt, whisked until smooth
1 1/2 to 2 cups mustard oil or peanut oil for deep-frying

1. Prepare the chaat masala. In a bowl, mix together all the ingredients, except the oil and chaat masala to make a semi-thick mixture, adding more chickpea flour if the mixture seems too soft or some water if it is too firm. Set aside about 15 to 20 minutes.

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. 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: 5
Total Calories: 468
Calories from Fat: 390

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