Pakoda

• gram flour mixed with water.
• 3 tbsp all purpose flour
• 1 red onion
• 1/2 cabbage
• 1 bunch spinach
• 2 large potates diced small
• salt to taste
• 3 tsp red chilli powder
• 1 tsp tumeric
• 2 tbsp garlic
• 2 tsp ginger
• 2 tbsp crushed whole dried dhaniyha
• 1/4 tsp soda biocarbinate (or baking powder)
• 1 tsp cumin
• 2 tsp ajwain
• frying oil
• hot water
• tamarind paste (for dipping sauce)

1. julienne cabbage, onion, and spinach. dice the potatoes small and place all spices and ingredients in a mixing bowl.
2. mix all ingredients with a thin paste of gram flour and water.
3. take small handfuls (dumpling size) of the mixture and fry in hot oil.
4. place on hand towel to soak oil.
5. mix tamenrind paste with hot water and serve as a dipping sauce.

gram flour, flour, red onion, cabbage, spinach, potates, salt, red chilli powder, tumeric, garlic, ginger, biocarbinate, cumin, frying oil, water, tamarind

Taken from www.epicurious.com/recipes/member/views/pakoda-50174730 (may not work)