Smosa recipes

 

• 2 cup all purpose flour
• 2 cup refined oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 teaspoon crushed ginger
• 1 teaspoon green chilli
• 1 teaspoon raisins
• 1 teaspoon cashews
• 5 boiled potato
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• salt as required
• 1 teaspoon kasoori methi leaves
• 1 teaspoon coriander leaves
• 1 teaspoon carom seeds
• 2 tablespoon ghee
• 1/4 cup water
• 1 handful raw peanuts

Preparation 

• Place the besan / chickpea flour in a bowl. Add red chili powder, coriander powder, turmeric powder, salt and coriander seeds or pomegranate seeds if using. Mix well with a fork.
• Add water (¼ cup at a time) to create a batter, and add baking soda. Set it aside for 30 minutes.
• Add onion, coriander leaves and green chilies. Mix well adding more besan / chickpea flour or water as required. Consistency should be such that the batter can be dropped into spoonfuls in the hot oil.
• Heat oil in a wok or karahi. A frying pan can be used but make sure it is deep otherwise the pakoras will be flat and not fluffy.
• Drop spoonfuls of the batter in the hot oil, and fry till golden brown on both sides