ONION AND POTATO PAKORAS(FRITTERS)

I love this as a snack it can also be a starter great with and old late night movie too!

• 1 1/2 cup chick pea flour (Besan or Gram)
• 1/2 teaspoon chilli powder
• salt to taste
• 1/2 teaspoon tumeric powder
• 1/2 teaspoon ajma seeds (optional)
• 2 /3 cloves of garlic (depending on how garlicy you like it)
• 1 cup warm water
• 2 cups thinly sliced round potatoes
• 2 cups thinly sliced round onions
• oil for deep frying

Sieve flour into a large basin add salt, tumeric powder, chilli powder, ajma seeds, crushed garlic and stir well. Gradually add the water until the mixture turns into a smooth batter (strring with a fork is easiest) if too thick add a little more water if too thin add a little more flour. Heat the oil in a 'karahi' or a deep pan. Dip the potatoes and the onion rounds into the batter and drop gently into the oil for deep frying. (If the oil is too hot then the outside will burn and the inside won't cook). Once golden in colour take out of oil drain on kitchen paper and serve hot. Accompaniments can be tomatoe chutney or good old ketchup!

Grannys tip: If you want to make the pakoras light and fluffy add 1/4 teaspoon bicarbonate of soda in the batter and stir well. You can of course apply this principle to any vegetable of your choice even bananas :-) !