Pakoray with Imli Chutney

Added by Mahwash Badar 
to "FOODILCIOUS "COOKS @ WORK""

Pakoray with Imli Chutney.
You will need:

For aloo pakoray (potato fritters)
1 medium sized potato cut in slices
1 cup besan (chickpea powder)
1 tsp baking powder/baking soda
1 tsp salt
1 tsp crushed red chili
1 tsp crushed cumin
1 tsp turmeric powder
1/2 pinch chaat masala
Oil for deep frying.

Mix all seasoning and besan with water until the batter can reach a consistency that can hold the potatoes. Coat evenly the potato slices and fry at a medium heat for about five to ten minutes with regulary turning the pakoray.

For Imli Chutney
1/4 kg of raw tamarind
1-2 cups water
1/2 cup sugar
1 tablespoon red chili
1 tsp salt
a pinch of cumin powder

Boil tamarind in all spices and keep stirring. Take off the heat when the water is very little and the consistency is thick.

Posted in: Ramadan Special