Ramadan cookbook: Pakoray

Ingredients:

For the batter:

• 1 cup gram flour
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon red chili powder
• pinch of baking soda
• thinly sliced green peppers
• chopped cilantro
• 3 cups oil for frying

You can use several vegetables to dip in this batter and deep fry. We used eggplants, baby spinach leaves, and potatoes.

Cooking instructions:

1. First, pour one cup of gram flour and one cup of water. Make a thick paste. Adjust water to your liking.
   
2. Add salt, red chili powder, and a pinch of baking soda. Mix. Make a smooth batter. Let it stand for 10 to 15 minutes.
   
3. Heat 3 cups of oil in a deep frying pan.
   
4. When the oil is hot enough, dip the vegetables in the batter, and then deep fry.
   
5. Make sure they are golden brown when you take them out.
   
6. Let them rest on a plate with paper towels.
   
7. Eat with ketchup or chutney (our favorite brand is Swad’s Delhi Ki Chaat.)

You can read the full recipe post here.