Sanha Pakoras (Chickpea-Flour Fritters)

It is not often that I make a full Indian meal for just the two of us anymore. When this arrived from Rebecca last week I knew it was time for a complete Indian dinner to appear in our kitchen: 

A little warning about these fritters, they are really good in the way that deep fried items are too good. If there are only two of you I recommend cutting the recipe in half. The measurements may already seem small, but this recipe makes about 20 pakoras and if you have very limited willpower you may just eat all 20. Not that this has every happened in our house. 

One last note, these are absolutely amazing served with Spicy Apple Chutney. So amazing that I can not ever imagine eating them without it again. It is a good thing that I won't have to as Rebecca has shared the recipe. I'll let her decide if she would like to share it with the rest of you. 

Sanha Pakoras (Chickpea-Flour Fritters)

from Ajanta Cookbook

1 cup chickpea flour

1/2 teaspoon baking powder

1/2 cup finely diced potatoes

1/2 cup onion chopped

1 teaspoon ground coriander

1 teaspoon salt

1 inch piece of giner chopped

1 teaspoon chili flakes

1/4 cup loosely packed cilantro

Oil for deep frying

In a large mixing bowl combine chickpea flour, baking powder, and potatoes. Add the remaining ingredients with the exception of oil to the bowl of a food processor and pulse for 10-15 seconds. Add mixture to the flour mixture and add just enough water (about three tablespoons) to make a thick paste resembling chunky hummus. 

Heat about 1 inch of oil on medium high heat in a heavy bottom saucepot. Using a large spoon or tablespoon size cookie scoop drop several dollops of the paste into the hot oil and deep-fry, turning once until golden brown. Frying too many pakoras at one time will reduce the temperature of the oil and the pakoras will fall apart and soak up too much oil. Fry in small batches. Remove pakoras from oil and set on tray or platter lined with paper towel. Repeat until the entire mixture is finished.