Hot Apple and Orange Pakoras With Herbs
1 cup Chickpea Flour:
2 teaspoons Rice Flour:
1/2 teaspoon Salt: or to taste
1/4 teaspoon Paprika:
1/4 teaspoon Black Pepper:
1/2 teaspoon Chat masala:
1 teaspoon Grated ginger:
1/2 teaspoon Parsley flakes:
1/2 teaspoon Basil flakes:
1/4 teaspoon Rosemary:
1/4 teaspoon Dill flakes:
1/4 teaspoon Baking Powder:
3/4 cup Water:
1 cup Cooking oil:
Cut the fruits into wedges with a sharp knife or with apple slicer.
In a medium bowl take chickpea flour (besan), rice flour.
In a heavy bottomed pan/skillet on the stove, heat oil.
Check the temperature of the oil by dropping a small drop of the batter in the oil.
If the oil is ready and hot, coat the apple wedge with the batter and drop it one by one in the hot oil.
Keep the wedges on the paper towel to soak the excess oil.
Repeat the process for orange and banana wedges by frying few at a time until the entire material is used.
Serve it straight from the pan to the platter with sweet tomato and tamarind chutney for dipping the wedges.