Categories: appetizer (A.K.A. 'Hepatitis B')

Ingredients

• one finely chopped onion
• curry leaves (about 3 stems, take the leaves off and discard the stem) - I leave whole
• cilantro chopped (1/8 cup)
• green chili (1 serrano) - diced
• Besan flour - 1 cup
• 1 tbsp rice flour
• salt - pinch plus to taste
• Buttermilk - 1/2 cup (or 2 tbsp yogurt + water to taste/texture)
• garam masala - pinch
• lime - 1/4

Directions

1. Mix the above

2. heat oil (I use vegetable oil, but I am sure others work – and whatever oil is left, I store in a glass container and use it when I make pakodas again – maintains a nice flavor)

3. place a small amount (about 1-2 tablespoons) into oil – can place several bits into oil and let it fry.

4. turn over multiple times until it’s golden brown

5. you can also dip other vegetables whole (i.e. peppers, diced potato, bell pepper) into the batter and fry.

6. wonderful to dip these into any chutney or salsa

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