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Pakoray Recipe & Chatney

Ingredients:

1 cup besan flour
1 cup water
½ tsp. salt
¼ tsp. chili (Lal Mirch) powder
Oil for deep-frying
Any vegetable preferred for pakora example potato, eggplant (brinjals), Spinach leaves, beans and cauliflowers

Instructions:

Mix together the basen with the water and forma thick paste. Add the salt and chili powder. and mix well.
Any vegetable can be used to make pakora.
Potato: peel the potato and slice finely. Dip in basen mixture to coat evenly on all sides and deep fry.
Brinjals: Wash and slice thinly. Coat on all sides with basen mixture and deep fry.
Spinach Leaves. Take each leaf. Wash and dry. Coat well with basen mixture and deep fry

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Aaloo Bukhara Chutney

Ingredients

- 1 Cup Sugar
- 1/2 Lbs Aaloo Bukharay (prunes)
- 1 Drop Red Food Color (optional)

Instructions:

Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool.
Serve as a condiment.