Pumpkin Pakora Fritters With Bengali 5 Spices Recipes

Steps:

• 1. Prepare the chaat masala. Soak the split peas in water to cover by 2 inches, about 4 hours, then drain.2. In a food processor, pulse together the ginger, green chili and bell peppers, onion, potato, carrots, greens, and half the split peas until just minced. (Do not over-process into a purée.) Remove to a bowl, mix in the remaining split peas, all the spices, baking soda, and salt. Then add the chickpea flour and mix well to make a semi-thick mixture. If the mixture seems too soft add more chickpea flour, and if it seems too dry add some water, and mix again.3. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the chaat masala and the 5-spices. Then prepare the basic batter and mix in the 5-spices and the sugar.2. Add the pumpkin slices to the batter. Heat the oil and fry the pumpkin slices as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.