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Potato, Cauliflower & Onion PakorasPotato, Cauliflower & Onion Pakoras

In a large skillet or deep fryer, heat oil to 350-degrees F. In a bowl, combine all ingredients except for flours and water. Add the flours; combine. Add a little more besan if needed (mix should be dry). Add a little water at a time while combining by hand. The dough should be a wet yet dry mix (stable enough so that when you pick up dough in scoops with your fingers, it stays together). Drop a finger scoop (roughly one tablespoon) at a time into the hot oil; do not overcrowd. Fry in batches until golden brown, around two to three minutes. Drain on paper towels; sprinkle with Chaat Masala if desired. Serve with your choice of chutney.


*Recipe source and image copyright: Whitney Binzel.

*About Kasoori Methi:  According to Gourmet Sleuth, "Kasoori methi are dried fenugreek leaves (Trigonella Foenum Graecum). They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving." Substitute for Kasoori Methi:  Dried for fresh or use 1 tablespoon fresh, chopped celery leaves per teaspoon dried methi.

*About Ajwain: According to Gourmet Sleuth, "Ajwain seeds are most commonly in Indian cooking. The plant is similar to parsley. The seed is similar in smell to thyme but stronger and slightly musty." Substitute for Ajwain: Equal amounts of a mild oregano.

*About Amchur: According to Gourmet Sleuth, "Amchur (amchoor) powder is also referred to as 'mango' powder. It is made from green dried, ground mangoes. The spice imparts a tart and slightly sour flavor to many Indian dishes including fish, meats, vegetables and curries. Substitute for Amchur: Tamarind paste or lime juice.

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