Sieve the flour into a large mixing bowl, add the salt, chilli powder, coriander powder, fenugreek leaves, pomegranate seed powder, cumin and lemon juice.
Add 125 ml water to the gram flour, mix with a wooden spoon to make a batter. The consistency should be smooth and similar to double cream.
Add the chopped coriander, potatoes and onion, mix well, making sure that all the potatoes and onions are covered in the batter. Cover and leave to stand for 30 mins.
Heat oil in a wok or deep frying pan, drop a teaspoon of batter into the hot oil and fry. You can fry 6 or 7 at a time, depending on how large your pan is.
Deep fry for 3 to 5 minutes or until golden brown, turning once or twice to ensure they brown and crisp up on all sides. Take out using a slotted spoon and metal sieve, give them a good shake and drain onto kitchen roll.
Sieve the flour into a large mixing bowl, add the salt, chilli powder, coriander powder, fenugreek leaves, pomegranate seed powder, cumin and lemon juice.
Add 125 ml water to the gram flour, mix with a wooden spoon to make a batter. The consistency should be smooth and similar to double cream.
Add the chopped coriander, potatoes and onion, mix well, making sure that all the potatoes and onions are covered in the batter. Cover and leave to stand for 30 mins.
Heat oil in a wok or deep frying pan, drop a teaspoon of batter into the hot oil and fry. You can fry 6 or 7 at a time, depending on how large your pan is.
Deep fry for 3 to 5 minutes or until golden brown, turning once or twice to ensure they brown and crisp up on all sides. Take out using a slotted spoon and metal sieve, give them a good shake and drain onto kitchen roll.
