Directions
It’s a version of Filipino okoy or ukoy. We use flour, cornstarch and egg for binding instead of chickpea/gram flour which is being used in Indian/Pakistani pakora. These fritters are yummy snack with your favorite dip. INGREDIENTS:
cooking oil for deep frying
2 cups chickpea or gram flour
1 each of onion, potato, carrot, & capsicum
2 small lemons
curry leaves (optional)
1 tablespoon dried fenugreek leaves
1 tablespoon salt
1 tablespoon sugar
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon coriander powder
water
DIRECTIONS:
1. Put the ingredients in a bowl, except water.
2. Mix by spoon.
3. Slowly add water to form a very thick batter coated to the vegetables.
4. Heat oil.
5. Spoon the vegetable batter and deep fry.
6. Drain fritters on paper towel.
7. Serve hot with ketchup or tamarind chutney.
You can watch my cooking videos and subscribe on this link:
https://www.youtube.com/channel/UCIY6-BdfhKK-lx3FNGmpZoA
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