I have had these yummy pokora for many years, they make a great starter. They will last a few days without refrigeration so I tend to make these whenever I am traveling with family. They taste extra yummy when you are hungry and tierd at an airport waiting for your connecting flights. They have a similar consistency to falafel so you can stuff them into nan bread with salad and sauce, you can also make a tomato curry and drop them in they soak up all the flavour. I am sure there are many more uses for these pokoras let me know what inventions you make.
Ingredients
- 100 grams Black Eyed Beans
- 2 tbs Dried fenugreek leaves
- 1 tsp Salt add more to taste
- 1 tsp Turmeric
- 1 cm cube Fresh chillies
- 3 medium Green Chillies
- 3 tbsp chickpea flour
- 150 ml Sunflower Oil For deep frying
Instructions
- Wash the black eyed beans and soak in a bowl of water over night. After the soak wash the black eye beans a number of time or you will get a dodgy taste. Trust me I learnt the hard way!
- Rinse off the water and grind the beans and the mixture to a bowl
- Add to the bowl 2 tbs dried fenugreek leaves 1 tsp salt 1 tsp turmeric
- Chop the chillies and ginger and add to bowl
- Add 3 tbsp chickpea flour and mix till you have a sticky dough that you can make small balls. if its too wet add more chickpea flour if its too dry add small amount of water
- Make into small balls and fry till crispy and golden brown serve with chilli sauce.
