Onion Pakoras

I am not a vegetarian, but I have to admit some of these gluten-free food do taste great, and onion has great health benefits, which is good.

• 1½ cups chickpea flour (besan)

2 tsp ground roasted cumin (geera)

1 tsp salt

¾ tsp hot pepper or cayenne

½ tsp baking soda

¼ cup chopped cilantro (chadon beni)

1 large potato, peeled and grated

2 medium onions, thinly sliced

vegetable oil for frying

In a mixing bowl combine the chickpea flour with the cumin, salt, pepper and baking soda. Stir in ²⁄₃ cup cold water. Add the potato, onion and cilantro. Stir to combine. Drop the batter by spoonful into hot oil and fry on both sides for about 2–3 minutes. Drain well.

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You can have it also with eggplant pakoras.

Eggplant Pakoras

Use 1 small eggplant, cut into cubes, and 2 tablespoons minced ginger in place of the potato and onion.

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