| Ingredients: 1 Cup(s) flour, chickpea (chana) 1/2 Cup(s) (or more) water 1 Pinch(s) salt 1 Pinch(s) pepper, black 1 seeded, diced green chili 1 medium onion, yellow 1 Bunch(s) mustard greens 2 Cup(s) oil, soy |
Directions:
These pakoras were a highlight of our stupendous trip to Jillings Estate, a family affair in the foothills of the Himalayas, India. The family cooked every meal for us, and we savored every bite. Even though they owned this former colonial tea plantation, they lived in a modest adobe home and cooked over a fire (and perhaps a propane burner). The pakoras are wonderfully light, fresh, and spicy with the mustard greens. I can't wait to try garlic greens and other interesting flavors. Make a batter out of chickpea flour and water. Add salt, pepper, and minced chilies. Slice onion and greens into strips. Heat vegetable oil on high in a wok or rounded soup pan. Dip the onions and greens into the batter, then drop into batter. When it's lightly fried, scoop out with a slotted spoon. |